Vegan key lime pie that's entirely grain-free, paleo-friendly, and refined sugar-free bursting with the flavors of bright citrus and luscious coconut. Be sure to give yourself several hours to make this tart; the cashews need at least an hour to soak and soften, and the tart needs about 4 hours to firm up enough to slice (or an hour in the freezer).
Prep Time: 30minutes
Soaking & chilling time:: 2hours
Servings: 12small but rich servings
1cup(130 g) raw or lightly toasted macadamia nuts (or other nuts)
1cup(110 g) raw or lightly toasted pecans (or other nuts)
1cup(70 g) raw or lightly toasted unsweetened shredded coconut
1/8teaspoonfine sea salt
2tablespoonsmaple syrup (30 ml)
spray oil, for the pan
1 ¾cups(230 g) raw cashews, soaked in cool water for 4-12 hours or covered in boiling water and soaked 1-2 hours
zest from 5-6 large limes (2 tablespoons lightly packed)
½cup+ 2 tablespoons (145 ml) lime juice (from 5-6 large limes)
½cup+ 2 tablespoons coconut water (or use filtered water and add more maple syrup to taste)
½cup(120 ml) maple syrup (preferably light in color)
1/8teaspoonfine sea salt
½cup+ 2 tablespoons melted and cooled extra-virgin coconut oil (125g) (increase to ¾ cup / 180 g if serving right away so it sets up faster)
FOR SERVING (OPTIONAL):
whipped coconut cream or thick coconut yogurt (see note)
In the bowl of a food processor, pulse the macadamia nuts, pecans, coconut, cinnamon, and salt until finely ground. Take care not to over-process or the mixture will turn to nut butter.
Drizzle in the maple syrup and vanilla and pulse until the mixture clumps together.
Use moistened fingers to press the crust into the sides, then the bottom, of a lightly oiled 9-inch pie pan or loose-bottom tart pan. Chill while you make the filling
Rinse and drain the cashews and place them in the bowl of a high-speed blender with the lime zest and juice, coconut water, maple syrup, vanilla, and salt. Blend on low, gradually increasing to high until silky smooth, 2-3 minutes, scraping down the sides of the blender as needed.
Add the melted coconut oil and blend until just combined. Taste, adding more sweetener if you feel the filling needs it. Pour the filling into the chilled crust, and chill until firm, about 4 hours (or cover and chill overnight).
Do-ahead: This pie keeps beautifully for up to 3 days, so feel free to make it ahead.I find it easiest to make the crust in a food processor and the filling in a blender. But you can make both components in either if you prefer. If using a food processor for the filling, add the coconut water after you’ve pureed the cashew-lime-maple mixture so it doesn’t splash everywhere.For an extra-green pie, add 1-3 teaspoons of matcha green tea powder until you like the color. Or add spirulina, chlorella, or a handful of spinach leaves.I used thick coconut yogurt to top this pie. The brands Culina, Coyo, and Cocojune all work well for this, though Culina is thick enough to pipe. Alternatively, make whipped coconut cream by chilling a can of coconut cream for several hours or overnight. Open the can without tilting or shaking, and remove the thick coconut cream from the top, discarding the liquid. Whip on high until thickened, then sweeten to taste with a little maple syrup and a splash of vanilla.Nutritional values are for 1 of 12 servings.