Name: Key Lime Pie
Prep time: 20 min
Cook time: 20 min
Yield: 5
Cuisine: American
Ingredients: 1/3 cup walnuts ((raw, soaked 10 minutes or almond pulp from homemade almond milk)); 1/2 Tbsp coconut flakes ((unsweetened)); 1 dates ((pitted)); 1/16 tsp vanilla extract ((pure)); 1/16 tsp sea salt; 1/2 cup cashew nuts ((raw, soaked 10 minutes)); 3 Tbsp unsweetened dairy-free milk; 1/4 cup lime juice ((pure key lime if possible; about 4-5 limes)); 2 Tbsp coconut oil ((melted)); 1 1/2 Tbsp honey ((raw or maple syrup)); 1/4 tsp vanilla extract; 6 spinach leaves ((optional; it’s for aesthetic, not flavor))

Serves

Level

Easy

Ingredients

Ingreds.

Total

20min

Serves

Level

Easy

Ingredients

Ingreds.

Total

20min

Ingredients

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Crust Recipe

1/3 cup walnuts (raw, soaked 10 minutes or almond pulp from homemade almond milk)
1/2 Tbsp coconut flakes (unsweetened)
1 dates (pitted)
1/16 tsp vanilla extract (pure)
1/16 tsp sea salt

Filling Recipe

1/2 cup cashew nuts (raw, soaked 10 minutes)
3 Tbsp unsweetened dairy-free milk
1/4 cup lime juice (pure key lime if possible; about 4-5 limes)
2 Tbsp coconut oil (melted)
1 1/2 Tbsp honey (raw or maple syrup)
1/4 tsp vanilla extract
6 spinach leaves (optional; it’s for aesthetic, not flavor)

Servings:

Units:

Directions

Prep

20 min

Total

20 min

For Crust

Combine all ingredients in the food processor and process until combined, or about 1-2 minutes.
Press the dough evenly into the bottom of cupcake pockets.

For Fillings

Combine all ingredients (except dairy-free milk) in the food processor and process, add dairy-free milk till you get the right consistency. Stop when it becomes creamy.
Pour on top of the crust in cupcake pockets or a small circular bowl or tray.
Freeze for 1 hour then move to fridge. Top with lime zest and enjoy.
Store in the fridge (the coconut oil keeps its form).