Description
This is a simple vegan key lime pie that is also gluten-free.
Ingredients
Scale
- 1 ½ cups almond flour
- ¼ cup coconut oil, melted
- 2 tablespoons maple syrup
- 1 cup cashews, soaked for 4 hours
- ½ cup coconut cream
- ½ cup lime juice
- ½ cup agave syrup
- 1 teaspoon vanilla extract
- 1 tablespoon lime zest
Instructions
- Preheat your oven to 350°F (175°C).
- Mix almond flour, coconut oil, and maple syrup in a bowl.
- Press the mixture into a pie pan to form the crust.
- Bake the crust for 10-12 minutes or until lightly golden.
- In a blender, combine soaked cashews, coconut cream, lime juice, agave syrup, vanilla extract, and lime zest.
- Blend until smooth and creamy.
- Pour the filling into the cooled crust.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
- Ensure cashews are soaked for better blending.
- Adjust lime juice to taste for more or less tartness.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 5mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan key lime pie easy gluten free