vegan. gluten-free. dairy-free. soy-free.
I must confess, prior to attempting Lime Pie recipes, such a dessert was not something previously tried. Even while walking around Key West, an island boasting wonderful Key Lime Pies, I never partook. So knowing how an actual Lime Pie tasted was a problem.
Solution: Taste tester who has traversed the Florida Keys trying many lime pies.
During the creating process, I enjoyed the filling right away. Tangy and sweet with a light taste. Started wondering why I passed on something so tasty years prior. Nuts, dates, and nut butter are a lovely solution for a gluten-free and vegan crust.
The moment of truth was having my taste tester’s opinion. Honestly, I can handle criticism, especially if it is true. If something does not taste good, I wish to know. Though personally, after trying a small slice, it tasted lovely. Fine to me anyways. Thankfully, my taste tester thought so as well. So here my friends is a vegan and gluten-free Lime Pie.
Notes: (1) Whenever possible when making zest use an organic fruit so as to avoid pesticides. (2) To grate lime zest, grate green part until white shows and then move on to another green area.(3) I like to use a smaller springform pan so as to avoid in over-indulging, but could make using a larger mold. Just up the ingredients. (4) Best eaten within a couple days of making.
Vegan & Gluten-free Lime Pie
Semi-tart and sweet vegan and gluten-free lime pie with an airy filling and nut crust. No bake, and easy to make with only a few healthy ingredients per layer.
- 1/4 c. almond flour
- 3 medjool dates – pitted and soaked
- 1 T. peanut butter
- 3-4 dashes cinnamon powder
- 1 can coconut milk – fat/solid stuff only (May need to refrigerate coconut can prior to ensure there is a firm portion. Living in warmer climates can cause the milk to be only milk when opening can.)
- 1 T. maple syrup
- 1/2 of a lime juice
- 1 t. lime zest
- In high speed blender/food processor, add all ingredients and blend until combined and forming a dough-like consistency. Will likely need to scrape down sides once or twice between blending.
- In parchment lined 4-5″ springform pan, press dough firmly to create a crust without sides. Basically, a layer of crust. Store in refrigerator until ready to use.
- In a medium to large mixing bowl, add ingredients. Grate lime zest first before cutting lime to squeeze juice. Add maple syrup and fat/firm part of coconut milk can contents. I used Thai Kitchen Organic coconut milk for this recipe (not a sponsored post).
- Using a hand held mixer on lower speed (I usually work in kitchen sink so as to avoid contents from spraying into unwanted areas), work coconut fat into a creamy texture, mixing in other ingredients.
- Once finished, taste test the filling to make sure you do not wish to add anymore lime juice or maple syrup. Taste is a preference, so this is your choice.
- Spoon onto crust, smoothing the top. Place back in refrigerator for at least one hour prior to serving. Store in refrigerator. Enjoy!
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