I’m beyond excited to share with you all this insanely delicious Vegan Key Lime Pie. It’s made raw, dairy-free, grain-free, paleo friendly and it makes just the perfect refreshing, healthy, and satisfying dessert. You’ll love this recipe!

What I love about this vegan key lime pie is that it doesn’t require any baking and you can enjoy it anytime, since it stays good for weeks! Well, honestly it probably will be gone by then anyway. If you like no-bake tarts, you need to check out my latest recipe for Raw Berry Tarts with Coconut Cream!

The creamy filling is made with raw cashews (which you need to soak in a hot water for an hour), coconut milk, coconut oil and of course freshly squeezed lime juice and zest. Also, make sure to add a little matcha powder. You can’t taste it but it adds such an amazing pop of color! To sweeten it up, I used birch xylitol but you can of course substitute it with a sweetener of choice. Once the filling is done, taste it and adjust sweetness if needed!

The best way to eat this pie is to let it defrost from the freezer for about 5-10 minutes. You’ll be able to slice it up and enjoy its rich and creamy texture!

If you make the recipe yourself, don’t forget to use hashtag #natteats and tag @natteats so I can see your creations!

Easy No-Bake Vegan Key Lime Pie (Grain-Free, Paleo)

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Serves: 6-7

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Crust:

1 cup dates (soaked in hot water for 15 minutes, drained)
1/2 cup raw almonds
1 cup coconut flakes
pinch of pink salt

Filling:

1 cup raw cashews
1 cup full-fat coconut milk
1/4 cup coconut oil, melted
1/4 cup lime juice (about 2 large limes)
1.5 tbsp lime zest
1/4 cup non-gmo xylitol or sweetener of choice
1 1/4 tsp matcha powder

Instructions

1. Place cashews in a bowl and cover with hot water. Set aside for at least one hour, then rinse and drain.
2. Cover dates with a hot water and let it soak for 15 minutes, drain.
3. Meanwhile, prepare 8 or 9 inch pan by greasing it slightly.
4. In a  high speed blender or food processor, place almonds, dates, coconut flakes and pink salt. Process until it forms a sticky dough. Press the mixture into the bottom of the prepared pan. Place in the fridge.
5. Place rinsed and drained soaked cashews in a high speed blender along with coconut milk, coconut oil, lime juice, lime zest, xylitol and matcha powder. Blend together until it forms a thick cream (about 3 minutes).
6. Pour your key lime mixture into your pan and spread evenly. Place in the freezer to firm up for minimum of 2 hours, or overnight.
7. Thaw before serving.