Tangy Dairy Free Key Lime Pie

A couple months back, I found out that my dad loves Key Lime pie so I assured him that come June, I would make him a healthy version for his birthday and Father’s Day. I had never attempted to make a raw Pie/cake before but I generally knew what the possible bases for it would be.  I also realized after making the pie that I had never actually tried Key Lime Pie but my family assured me that I was close to spot on with the flavor and while the consistency right out of the freezer was off (a little too ice cream like), once you let the pie thaw a bit, it is very creamy as it should be. So here it is, an easy, much healthier, can-be-Vegan version of Key Lime Pie which is very refreshing in the summer that my dad did enjoy when we finally got to celebrate him.

Hope you try it and enjoy! Also on Wedderspoon Officials Website

For the Crust:

1 cup marcona almonds (regular would work too but these are what I had)

1 cup rolled oats

2 Tbsp unsweetened, shredded coconut

4 dates

3 tbsp coconut sugar

3 tbsp  melted coconut oil

generous dash of sea salt

  1. Preheat oven to 350 and line bottom of a pie pan with parchment paper (spray coconut oil on top and bottom of paper
  2. Pulse all ingredients except oil together in food processor key lime crust ingredietns
  3. Once combined add 1 tbsp of oil at a time until mixture holds together when smushed between your fingers (if it is still crumbling add more oil)
  4. Once mixture is desired consistency, press evenly into the pie pan, you want the mix to go up the sides to hold the filling 
  5. Bake for about 12 min or until it begins to puff a littlekey ime crust
  6. Let cool completely


For the filling:


1 cup soaked and drained cashews

1 can coconut cream (refrigerated and remove only the cream not liquid)

about 1/2 cup key lime juice (slightly more or less depending on limy-ness)

1/4 lime zest (also preference)

3 Tbsp Wedderspoon official Manuka honey (could use maple syrup if you want recipe to be Vegan)

3 Tbsp coconut oil

2 tsp. vanilla

sprinkle of cinnamon

dash of sea salt

  1. Pulse cashews and coconut cream together in the food processor
  2. gradually add in the key lime juice until desired sourness
  3. add in zest and vanilla lime filling
  4. add in honey to desired sweetness (I like this honey because it is light and florally so not too sweet)
  5. Add coconut oil
  6. Continue to pulse until mixture is light and fluffy
  7. Remove and put into cooled crustkey lime in pan
  8. Freeze for at least an hour and take out of freezer 20-30 minutes before serving

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s