Recipe Monday: Vegan Key Lime Pie

Posted by Bevin Donahue – March 21, 2016

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Categories: Excerpt Food & Nutrition

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The first days of spring are upon us— we made it! To help celebrate warmer days and shorter nights, try out this vegan, gluten-free key lime pie, the perfect segue into a new season.

Café Gratitude’s Key Lime Pie

Makes: one 9-inch pie

FOR THE CRUST
1¼ cups macadamia nuts
1¼ cups pecans
Scant ¼ cup well-packed, finely chopped dates
¼ teaspoon vanilla
⅛ teaspoon salt

FOR THE FILLING
¾ cup lime juice
7½ ounces avocado
½ cup + 1 tablespoon agave nectar
¼ cup + 2 tablespoons coconut milk (see page 91)
½ teaspoon vanilla
⅛ teaspoon salt
2 tablespoons lecithin
½ cup + 1 tablespoon raw unscented coconut butter

FOR THE MERINGUE GARNISH
¾ ounce Irish moss
½ cup water
1 cup coconut milk
½ cup coconut meat
½ cup soaked cashews
¼ cup + 1 tablespoon agave nectar
1 teaspoon lemon juice
1 teaspoon vanilla
Pinch of salt
1½ teaspoons lecithin
½ cup coconut butter
1 lime, thinly sliced

TO MAKE THE CRUST
In the bowl of your food processor fitted with the “S” blade, process pecans, macadamia nuts, vanilla, and salt until small and crumbly.

Continue processing while adding small amounts of the chopped dates until crust sticks together. Press crust into greased (with raw unscented coconut butter) 9-inch pie pan.

TO MAKE THE FILLING
Blend all ingredients except lecithin and coconut butter until smooth. Add lecithin and coconut butter, blending until well incorporated. Pour into prepared crust and set in fridge/freezer (for about an hour) until firm. Once set, spread a thin layer of meringue on top and decorate with lime slices.

TO MAKE THE GARNISH
Blend Irish moss and water until smooth and thick. Add coconut milk, meat, cashews, agave, lemon juice, vanilla, and salt. Blend until smooth. Add lecithin and coconut butter until well incorporated. Pour into a wide, shallow pan and set in fridge for up to 3 hours. When set, top pie; and if you like, peak with the back of a spoon.

Tags: Raw Foods Recipe Vegetarian & Vegan Terces Engelhardt Orchid

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