Vegan key lime pie

Ingredients
- zest 1 lime plus a few thin slices to decorate
For the crust
- 225g pitted dates soaked for 4-6 hrs if too dry
- 100g walnuts
- 45g desiccated coconut
- 30g cacao powder
- 1 tsp salt
For the filling
- 200g cashew nuts soaked for 4-6 hrs
- 240ml lime juice
- 1 ½ ripe avocados
- ½ ripe mango
- 210g coconut oil melted
- 110g agave nectar
Instructions
- 1
Whizz all the crust ingredients in a food processor with an S-blade. Transfer the mixture to a 23cm loose-based tart tin. Using your fist, press the mixture evenly into the base and sides of the tin.
- 2
To prepare the filling, blend all the ingredients in a high-speed blender on a high-speed setting, or pulse in a basic blender until smooth and creamy.
- 3
Pour the filling onto the crust and shake the tin a little to even it out. Chill for a minimum of 3 hrs to set. Decorate with the lime zest and slices, if you like. Will keep in the freezer for up to 2 months. Defrosted in the fridge, it will keep for 1 week.
180 min
Nutrition
Per serving (based on 12 servings)




