A raw, vegan Key lime pie. Refreshing, tart and absolutely delicious! From the book 'The Naked Vegan' by Mal Valcorza.
Process all the nut base ingredients in a food processor until well combined. The mixture should bind to itself when pressed together between your fingers. Press into a 23 cm pie tin lined with plastic wrap and set aside.
Blend all the filling ingredients until super smooth. Pour over the pie base, then leave to set in the fridge for 4 hours, or overnight.
Remove the pie from the refrigerator. Just before serving, garnish with twisty lime slices, lime zest and a sprinkling of desiccated coconut.
The pie will keep in an airtight container in the fridge for 5 days or can be frozen for several months.
Tip: To make twisty lime slices, cut a slit into each lime slice, running from the centre to the outside. Take the two ends from either side of the slit and twist them in opposite directions.
SHORT DESCRIPTION
A raw, vegan Key lime pie. Refreshing, tart and absolutely delicious! From the book 'The Naked Vegan' by Mal Valcorza.
DESCRIPTION
Process all the nut base ingredients in a food processor until well combined. The mixture should bind to itself when pressed together between your fingers. Press into a 23 cm pie tin lined with plastic wrap and set aside.
Blend all the filling ingredients until super smooth. Pour over the pie base, then leave to set in the fridge for 4 hours, or overnight.
Remove the pie from the refrigerator. Just before serving, garnish with twisty lime slices, lime zest and a sprinkling of desiccated coconut.
The pie will keep in an airtight container in the fridge for 5 days or can be frozen for several months.
Tip: To make twisty lime slices, cut a slit into each lime slice, running from the centre to the outside. Take the two ends from either side of the slit and twist them in opposite directions.
