No Bake Vegan Matcha Key Lime Pie

Name: No Bake Vegan Matcha Key Lime Pie
Ingredients: 1 cup almonds; 1 cup medjool dates pitted (soaked 3-4 hours); 1 cup soaked raw cashews (soak over night); 1 can of full fat coconut milk 13.66oz (keep in fridge over night); Juice of fresh key limes (3-4 limes); 1/4 sea salt; 1tbsp matcha powder; 1/4 cup coconut nectar (can sub for agave or maple syrup)

Freezer-friendlyVeganVegetarianCakeDessertsPieSauces and CondimentsEasy but impressiveNo Bake DessertsFreezer friendlyGluten FreeHealthyHealthy breakfastHeart-HealthyDairy-freeGluten-freeKosherHalalBlender

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NYC Personal Chef

53 recipes

Ingredients

Base

1 cup almonds
1 cup medjool dates pitted (soaked 3-4 hours)

Filling

1 cup soaked raw cashews (soak over night)
1 can of full fat coconut milk 13.66oz (keep in fridge over night)
Juice of fresh key limes (3-4 limes)
1/4 sea salt
1tbsp matcha powder
1/4 cup coconut nectar (can sub for agave or maple syrup)

Preparation

Pulse almonds in food processor till you’re left with small chunks of almond.
Add your dates and pulse until left with a doughy consistency.
Transfer dough into a cake pan, press down with clean hands until eventually distributed.
Place parchment paper or plastic wrap on top covering your dough and smooth out evenly by placing cup on top of paper or wrap and pressing down onto dough until smooth.
Add cake pan with dough in fridge.
In a high speed blender add all of your “filling" ingredients, coconut fat, soaked & strained cashews, coconut nectar, sea salt, matcha powder and fresh lime juice.
Blend everything at a high speed for 30 seconds.
Take cake pan out of fridge and slowly pour your key lime filling.
Cover top of cake pan with plastic wrap or place a small plate to cover top and store in fridge over night.
Transfer cake pan into freezer 2 hours before serving.
Garnish with fresh lime slices and or matcha powder over top and enjoy.