COCONUT KEY LIME PIE // GF + Refined Sugar Free + Vegan | takefiveandthrive

You can indulge in this yummy creamy and tangy dessert! Its gluten free, refined sugar free, and vegan. It has only 11 ingredients
Coconut Lime Pie!
Crust
- ½ C almonds
- ½ C walnuts
- 1 C Toasted coconut (flakes or shreds)
- ½ C quinoa flakes (sub oats for non-gf version)
- 2 Tbsp coconut sugar
- 5 Tbsp (75g) melted coconut oil
Filling
- ½ avocado
- ½ C soaked dates in boiling water
- 1 can light coconut milk
- Juice of 2 limes (small sized)
- 4 Tbsp corn starch (mixed with water to form a paste)
Method
- Preheat oven 175°C
- Grease a standard pie plate with coconut oil and set aside
- Blend almonds and walnuts in food processor until a fine meal is achieved.
- Add toasted coconut, quinoa and sugar and blend until a loose dough is formed. Add oil and quickly blend to combine
- Press the dough into the prepared pie plate, making it even in all areas. Use a spoon to help press around the edges. Take your time and do a good job
- Bake 20-22 min until lightly golden, remove from oven and cool completely
- Blend dates (with water) and avocado until smooth (use a smoothie cup blender for best results)
- Combine coconut milk, lime juice and date mix in a med saucepan. Add cornstarch paste. Whisk until well combined.
- Heat stove to med and gently heat the filling, whisking constantly, the mix will begin to thicken. One it has reached a pudding like consistency and a visible ribbon appears when you lift the whisk, it is ready. Allow the filling to completely cool before adding it to the crust.
- Once cool, scoop filling into the crust, gently spreading with a spoon to even out. Grate some zest of lime on top for an added touch.
- Place in the fridge for 6 hours / the afternoon / overnight to set
- Cut, lift, and enjoy your creamy and zesty pie!
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