VEGAN KEY LIME PIE | THE HAPPY PEAR

raw cashews

🥗Healthier: silken tofu

💰Cheaper: sunflower seeds

Silken tofu provides a creamy texture while being more affordable.

coconut cream

🥗Healthier: Greek yogurt

💰Cheaper: heavy cream

Greek yogurt reduces calories while maintaining creaminess.

maple syrup

🥗Healthier: agave nectar

💰Cheaper: honey

Agave nectar is a vegan alternative to maple syrup.

graham cracker crumbs

🥗Healthier: oat flour

💰Cheaper: crushed cookies

Oat flour offers a gluten-free option.

Prepare a 9-inch (24 cm) springform tin.

Blend 300 grams of cashews in a food processor until they reach a breadcrumb-like consistency.

Add 100 grams of pitted dates and 2 tablespoons of cacao powder to the blended cashews and blend until combined.

Add 2 tablespoons of coconut oil to the mixture and blend until it starts to clump together.

Press the mixture into the base of the springform tin, compacting it tightly and evenly.

Rinse the food processor to avoid brown flecks in the filling.

Add the flesh of 4 ripe avocados to the cleaned food processor.

Add 170 grams of coconut oil and 120 grams of agave syrup to the avocados and blend until smooth.

Juice 4 limes and add the juice to the avocado mixture.

Zest 2 limes and add the zest to the mixture, avoiding the white pith.

Add a pinch of salt to the mixture to enhance sweetness and balance flavors.

Blend the filling for about 2 minutes until it reaches a creamy, emulsion-like texture.

Pour the filling over the crust in the springform tin and smooth it out.

Place the pie in the freezer for 5 to 10 minutes to set before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens