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]
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
- 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)
- zest of 2 limes
- shredded coconut
Preparation
-
- 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).
- 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.
- 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).
- 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!
- Top with lime zest and shredded coconut!
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