The combination of coconut and lime is great for itself, but the buckwheat in the crust makes it amazingly crunchy and a real fun treat to indulge in during these boiling hot days!

Raw Coconut Key Lime Pie [Vegan]

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Ingredients

Base:
  • 1/2 cup almonds
  • 1 cup Medjool dates, pitted
  • 1/4 cup shredded coconut
  • 1/3 cup roasted buckwheat (you can roast it yourself in the oven)
  • 1/2 teaspoon vanilla bean powder
Filling:
  • 1 cup cashews, soaked overnight
  • 2/3 cup coconut milk
  • juice of 1-2 limes
  • 1/8 cup maple syrup
  • 1/2 teaspoon vanilla bean powder
  • 1/4 cup coconut oil, melted
  • 1-2 tablespoons matcha powder (depending on how strong of a taste/ color you want)
Topping:
  • zest of 2 limes
  • shredded coconut
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Preparation

    1. Place all the crust ingredients in a high-speed blender and blend until you get a sticky crust (if it's too tough to combine, add 1-2 Tbsp of warm water).
    2. Take the crust and place it into your baking tin. Press the mixture evenly down with your hands and let it chill in the fridge.
    3. In the meantime, place all the filling ingredients into the blender and mix until combined. Taste the filling to see if you want to add more lime/ matcha).
    4. Pour the filling over the crust layer and place the tin into the freezer for about 2-3 hours or until it reaches the desired consistency!
    5. Top with lime zest and shredded coconut!
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