The Best Vegan Key Lime Pie Recipe
What if I told you that treating yourself didn’t have to mean going overboard on calories or feeling guilty? We all deserve to enjoy a tasty treat and I know for certain that you’re going to love this mouth-watering vegan key lime pie.
This is one of my all time favourite desserts. Gemma created this amazing recipe so that it's loaded with wonderful ingredients that will support your health and treat your tastebuds at the same time - it doesn’t get any better than this!
Being vegan doesn’t mean missing out on delicious desserts, this recipe packs in a beautiful zesty lime flavour, nestled in a perfectly sweet, plant-based crust. No heavy dairy, no refined sugars, just pure, wholesome goodness served up in a creamy, zingy delight.
This vegan key lime pie recipe is a sneak peek into the amazing desserts you'll find in my vegan recipe e-book, ‘Virtuous Vegan Desserts'! It's packed with easy vegan recipes, like decadent chocolate avocado mousse and fluffy gingerbread muffins.
If you're looking for vegan comfort food recipes get your copy of ‘Virtuous Vegan Desserts’ today and discover a whole new level of guilt-free indulgence!
We’ve used whole food, plant-based ingredients to make this recipe as yummy and healthy as possible, let’s check out the good stuff:
Lime
Vitamin C to boost immune system
Dates
Insoluble fibre to aid digestive system
Walnut
Antioxidants improve cognitive function
Cashew
Healthy fats reduce inflammation & disease
Avocado
Healthy fats that lower cholesterol
Tofu
Protein for muscle building & repair
This recipe is so quick and easy, you'll be enjoying a tangy slice of heaven in no time – so, let’s get started!
Macros (per serving)
408kcal, protein 9g, carbs 32g, fat 27g.
Ingredients:
For the Base
230g dates, pitted
110g walnuts
50g desiccated coconut
¼ teaspoon salt (optional)
For the Filling
120ml almond milk
150g silken tofu
190g cashews
200g avocado (approx. 2 medium avocados, skin and stone removed)
180g dates, pitted
100ml lime juice (roughly 4 small limes)
1 lime, zested (unwaxed)
¼ teaspoon chlorella powder (optional, to add colour)
¼ teaspoon salt (optional)
Method:
Line a 6-inch springform pan with parchment paper and set aside (or if you prefer your pie less tall go for an 8-inch pan).
To make the crust, combine the dates, walnuts, desiccated coconut and salt in a food processor until crumbly.
Press the mixture into the bottom of the pan, and around 1-inch up the sides.
To make the filling, combine all the ingredients in a blender until smooth. The mixture will be pretty thick so you may need to use your blender’s tamper to assist it mixing. Also, if you’re not using a high-speed blender then you may prefer to soak your cashews for a couple of hours to make the blending stage easier.
Pour the filling into the base and smooth the top with a spoon or spatula.
Place the pie in the freezer for 6 hours, or overnight to set.
To serve, remove the pie from the freezer and allow it to sit at room temperature for 15 minutes. This will allow it to release easily from the springform pan.
Add any desired toppings and serve. Store any remaining pie in the freezer for up to 1 month.
Vegan Key Lime Pie
Ingredients
Base
- 230g dates, pitted
- 110g walnuts
- 50g desiccated coconut
- ¼ tsp salt (optional)
Filling
- 120ml almond milk
- 150g silken tofu
- 190g cashews
- 200g avocado (approx. 2 medium avocados, skin and stone removed)
- 180g dates, pitted
- 100ml lime juice (roughly 4 small limes)
- 1 lime, zested (unwaxed)
- ¼ tsp chlorella powder (optional, to add colour)
- ¼ ts salt (optional)
Instructions
- Line a 6-inch springform pan with parchment paper and set aside (or if you prefer your pie less tall go for an 8-inch pan).
- To make the crust, combine the dates, walnuts, desiccated coconut and salt in a food processor until crumbly.
- Press the mixture into the bottom of the pan, and around 1-inch up the sides.
- To make the filling, combine all the ingredients in a blender until smooth. The mixture will be pretty thick so you may need to use your blender’s tamper to assist it mixing. Also, if you’re not using a high-speed blender then you may prefer to soak your cashews for a couple of hours to make the blending stage easier.
- Pour the filling into the base and smooth the top with a spoon or spatula.
- Place the pie in the freezer for 6 hours, or overnight to set.
- To serve, remove the pie from the freezer and allow it to sit at room temperature for 15 minutes. This will allow it to release easily from the springform pan.
- Add any desired toppings and serve. Store any remaining pie in the freezer for up to 1 month.
Nutrition Information
(per serving)
Notes
Looking for more delicious vegan meals to fuel your health and nutrition? Check out our range of e-books loaded with recipes for breakfasts, main meals, and tasty treats.
So there you have it – a vegan key lime pie that's not only incredibly flavourful but also nourishing and kind to the planet! It proves that vegan treats can be both indulgent and healthy.
Now, grab your ingredients and head to the kitchen. We hope that you’ll enjoy every last bite!
It’s never too late to make a start on your dream transformation. We have a couple of spaces remaining for new coaching clients - what are you waiting for? Book a free call today!
And if you're looking for more inspiration to create delectable dishes that support your vegan lifestyle, be sure to check out our e-books and plant-based meal plans. We’ve packed them with recipes designed to fuel your health and nutrition.
Warmly,
Paul & Gemma
Hench Herbivore
