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 You Need for Raw Coconut Lime Pie [Vegan, Gluten-Free]
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
How to Prepare Raw Coconut Lime Pie [Vegan, Gluten-Free]
- Start by soaking the nuts for 5-6 hours.
- 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.
- Leave in the freezer and continue with the filling.
- 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.
- 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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Nutritional Information
Total Calories: 2775 | Total Carbs: 324 g | Total Fat: 156 g | Total Protein: 57 g | Total Sodium: 163 g | Total Sugar: 203 g
Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.
About The Author
Priscilla Soler
See My Recipes 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.
I’m too lazy for this, but Daiya’s key lime vegan cheesecake is the next best thing!