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Vegan Key Lime Pie

Vegan, Dairy-Free, Gluten-Free, Refined sugar-free!

This vegan, gluten-free, and refined sugar-free key lime pie checks-off on alllll the lists!!

If you're looking for a dessert that makes you look like a professional baker, without having to actually have any skill other than flipping the switch on a blender then this is for you!! It's creamy, it's packed with protein, and it's naturally sweetened! Keeping this recipe short and sweet, so here's the HOW TO!

Ingredients:

Crust:

  • 2 1/4 cups graham cracker crumbs (about 1 sleeve graham crackers / GF for glutards, I got mine at Bulk Barn)*

  • 1/2 cup (7 Tbsp) vegan butter, melted (I typically use Vegan Becel or Melt Organics)

Filling:

  • 1 cup raw cashews, soaked for 4-6 hours (or overnight) then drained

  • ​If you forgot to soak them overnight and don't have time to wait you can boil the cashews for 10-20 mins!

  • 3/4 cup light or full-fat coconut milk, well shaken!

  • 1/4 cup coconut oil, melted

  • 3-4 large limes or 6-7 key limes OR (1 Tbsp zest, 1/2 cup juice)

  • 1/3 - 1/2 cup agave nectar (depending on preferred sweetness. (I use maple syrup, and did 1/3 of a cup).

  • 1 tsp vanilla extract

  • 1/2 tsp Spirulina & chlorella powder (optional but gives it colour and a nutrient boost).

Instructions:

  1. Preheat oven to 375 degrees F (190 C) and lightly grease a pie pan with coconut oil or vegan butter.

  2. Add graham crackers to a food processor and process until you achieve a fine meal. Then add melted vegan butter and pulse to combine.

  3. Distribute evenly in pie pan and press down with a glass or spoon to flatten. Bake for 10 minutes or until golden brown. Remove and set aside to cool.

  4. Add all filling ingredients to a blender and blend on high until creamy and smooth. Taste and adjust flavor as needed, adding more lime zest/juice for more tart, or more maple syrup for added sweetness.

  5. Pour filling into pie pan once completely cooled and tap on counter to release air bubbles. Top with a bit more lime zest and loosely cover.

I'll be honest, I usually make extra filling so I can eat it by the spoonful. Too good! Just make it. It's so easy too!! Head to my Cinco de Mayo post to find some other easy plant-based Mexican meal ideas!

Kaits xox

All photos were taken by Tuesday Butcher

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