Vegan Key Lime Pie
This Vegan Key Lime Pie is a dreamy, tangy treat that gives all the zest without the guilt! Perfect for summer, this dessert is dairy-free and completely plant-based, making it a hit with everyone, whether they're vegan or not. Imagine a creamy, citrusy filling resting on a crispy crust – it's like a slice of sunshine on your plate!
Ingredients
- For the crust:
- 1 ½ cups of crushed graham crackers or you can use crushed almond meal for a nutty flavor
- ½ cup of coconut oil melted (melted vegan butter works too!)
- 2 tablespoons of maple syrup
- For the filling:
- 1 ½ cups of raw cashews soaked for 4 hours (or quick soak by boiling for 15 minutes)
- ¾ cup of coconut milk full-fat for creaminess
- ½ cup of fresh key lime juice regular lime works in a pinch
- 1/3 cup of maple syrup adjust sweetness to your taste
- 1 tablespoon of lime zest
- 1 teaspoon of vanilla extract
Instructions
- Prepare Your Crust: In a mixing bowl, combine the crushed graham crackers, melted coconut oil, and maple syrup. Mix until everything is evenly coated and crumbly.
- Press It In: Get your hands dirty! Press this mixture into the bottom of a pie dish, making sure to pack it down tightly. You can even use the bottom of a glass to help smooth it out.
- Blend the Filling: In a high-speed blender, toss in those soaked cashews, coconut milk, lime juice, maple syrup, lime zest, and vanilla extract. Blend until super smooth and creamy. You’ll want it to look luxurious!
- Pour and Chill: Pour that creamy mixture over your crust. Here’s where the magic happens! Smooth it out with a spatula and pop it in the fridge for at least 4 hours to set.
- Garnish and Serve: Once it’s set, you can garnish with extra lime zest or even whip up some coconut cream on top. Slice, serve, and enjoy your bliss!