Vegan Gluten-Free Key Lime Pie
Ingredients
Base
- 2 3/4 almonds
- 1 cup pitted dates (30 dates)
- 2 Tbsp coconut oil
Filling
- 5 avocados
- Juice of 3 lemons (or limes)
- 1 cup maple syrup
- 4 Tbsp solid part of coconut milk
- 2 Tbsp melted cacao butter (optional)
- 1 Tbsp moringa powder (optional)
- Pinch of pink sea salt
- Lime or Lemon Zest
Preparation
Pulse the almonds in a food processor until they are in pieces.
Add the dates and coconut oil and blend until the mix is sticky.
Add the dough to a round cake pan with parchment paper and press until very compact. Set aside.
For the filling, add all the ingredients in a food processor and mix until totally smooth.
Pour the mix onto the base and place the pie in the freezer for about one hour to firm, or refrigerate overnight.
When ready to serve, add lime or lemon zest on top.
