Vegan Key Lime Pie
Ingredients
Oaty coconut base
- 100g Oat flour/rolled oats (I use gluten free)
- 40g desiccated/shredded coconut
- 60g maple syrup
- 80g chopped nuts (I used FODMAP Friendly brazil nuts)
- 30g coconut oil
Filling
- 240ml lime juice
- 1.5 cans of full fat coconut milk
- 2tsp agar powder
- 60g cornflour
- 2tsp vanilla extract
- 100g (5tbsp) maple syrup
- 1tsp matcha powder
Preparation
Pre-heat oven to 175C/350F.
Process oats, oat flour, nuts and coconut in a food processor until a fine meal.
Add coconut oil and maple syrup and mix together until it forms a compact ball.
Massage the mixture for a minute or two to ensure it is completely homogeneous.
Grease and line a tart tin with coconut oil and parchment paper.
Press the base mixture into the tin until smooth and even.
Bake for approximately 25 minutes or until light brown.
On medium heat, combine all filling ingredients and reduce for about 5 minutes until thickened.
Immediately remove from heat and pour into the tart shell.
Refrigerate overnight to cool.
Decorate as desired.
