Coconut Key Lime Pie

Coconut Key Lime Pie Recipe

By Hot For Food

🔪Prep Time: 30 minutes

Ingredients

coconut walnut crust

2 C raw walnuts, soaked for 20 minutes in hot water

6 pitted medjool dates

1/2 C shredded coconut

2 tbsp coconut sugar

1/4 tsp sea salt

white filling

1 C raw cashews, soaked for 20 minutes in hot water

1 2/3 C full fat coconut milk

1 tsp key lime zest

1/2 C key lime juice (about 15 limes)

1/4 C agave nectar

green swirl filling

1/2 C raw cashews, soaked for 20 minutes in hot water

1/2 C full fat coconut milk

1 avocado, pitted and peeled

1 tsp key lime zest

1/4 C key lime juice (about 10 limes)

1/2 C agave nectar

Instructions

1For the crust, place all the ingredients in a food processor and process until well combined. You want the texture to be somewhere between a fine meal and a paste.

2Press the crust evenly into a fluted tart pan with a removable bottom. You might need to wet your hand slightly while handling the crust. Then refrigerate the crust while you make both the fillings.

3Using a high-powered blender, combine all the white filling ingredients until very smooth and creamy.

4Clean out the blender and combine all the ingredients for the green swirl until very smooth and creamy.

5Take your pan with the crust out of the fridge and pour all of the white filling into it. You want it filled just below the edge of the crust. I used a 9 1/2-inch pan, so if you’re using an 8-inch pan you might have a bit of extra white filling.

6Next, take large spoonfuls of the green filling and place them around the pie.

7Take a chopstick or skewer and move it through the filling to swirl the green globs in a random pretty pattern.

8Freeze the coconut key lime pie for 1 to 2 hours or until ready to serve.

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