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Food Monster - Recipes

Raw Coconut Lime Pie [Vegan, Gluten-Free]

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The crust of this raw coconut lime pie is made by blending coconut, coconut flour, and dates together, resulting in a base that's sweet, nutty, and a little crumbly. The tart and creamy lime filling is made velvety by combining cashews with coconut butter and silken tofu. This dessert is perfect for warm spring and summer days.

Raw Coconut Lime Pie [Vegan, Gluten-Free]

Ingredients

For the Crust:

  • 1 cup pitted dates
  • 1/2 cup shredded coconut, unsweetened
  • 1/3 cup coconut flour
  • 3-4 tablespoons water, as needed

 For the Filling:

  • 2 cups soaked raw cashews
  • 1/3 cup coconut butter, melted
  • 1/2 block soft silken tofu (or add more coconut butter)
  • Juice from 4 limes
  • 1 tablespoon vanilla extract
  • 1/2 cup room temperature water, or unsweetened soy milk
  • 1/4 cup maple syrup, or coconut nectar
  • 6 stevia drops, or 2 extra tablespoons liquid sweetener

Preparation

  1. Start by soaking the nuts for 5-6 hours.
  2. Prepare the crust by processing the dates, coconut, and coconut flour in your food processor. Add the water, as needed, until you have a sticky consistency. Transfer mixture to a cheesecake pan, or into mini cheesecake molds.
  3. Leave in the freezer and continue with the filling.
  4. Blend the cashews, melted coconut butter, maple syrup, lime juice, water, vanilla, and stevia drops, until you have a very creamy consistency. Transfer the mixture to cheesecake pan and freeze for at least 10 hours. Once ready, leave outside the freezer for 5 minutes, and then remove from pan while frozen.
  5. Top with fresh berries or lemon zest.

Notes

This holds really well if left in the refrigerator but you can also put it back on the freezer if desired

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AUTHOR & RECIPE DETAILS


photo

Easy raw vegan desserts with the occasional Mediterranean-inspired lunch. Priscilla is a certified health and detox coach from the Institute of Integrative Nutrition and holistic nutrition student at Pacific Rim College. She has a certificate in Plant-Based Nutrition from Cornell University and certified in raw cuisine from Matthew Kenney Academy. She shares her passion for health through her different social media Gastrawnomica, where her followers can learn more plant based recipes, nutrition tips and detoxification practices. She also works with clients all over the world as a holistic nutrition consultant and detoxification expert.


 

 



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179 comments on “Raw Coconut Lime Pie [Vegan, Gluten-Free]”

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Katy Kanester
11 Months Ago

I'm too lazy for this, but Daiya's key lime vegan cheesecake is the next best thing!


Reply
Karen Romanow
11 Months Ago

Good!


Reply
Phe Brown
11 Months Ago

Jacqui Brown


Reply
Joanna Campbell
11 Months Ago

Geraldine are you making this? ;) x


Reply
Joanna Campbell
26 Mar 2016

Geraldine Campbell Yey! :D

Yonca Abdullah
11 Months Ago

For sure


Reply
Felipe Simionatto
11 Months Ago

Kate Rodrigues Ponce


Reply
Jeff Tenenbaum
11 Months Ago

Not vegan and don't need to eat gluten free, but this pie is getting made and eaten


Reply
Nicola Hart
11 Months Ago

My beautiful 20 year old son has been vegetarian all his life. He's training as a dancer and totally into fitness. He made the decision to go vegan about 6 months ago and as he lives away from home now I know this is not so easy for him. He;s coming home for Easter hols and I think he deserves some lush deserts x x


Reply
Shannon Molloy
11 Months Ago

Meredith Ramsay make this


Reply
Shannon Molloy
11 Months Ago

Meredith Ramsay make this


Reply


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