Today I am honored to work with Lauren & John from Hot For Food on a Vegan – No Bake desserts collaboration. I will be making a Vegan Key Lime Pie. This recipe is the perfect combination of sweetness, tartness, and creaminess. Vegan Key Lime Pie goes great with any summer dish. You are going to love this recipe. If you have recipe you would like to see me make, let me know in the comments below. Let me know of what you think of this recipe on via
twitter or instagram (@vegetarianbaker & #thevegetarianbaker).
Vegan Whipped Cream Recipe:
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Vegan Key Lime Pie
A great summer recipe that is delicious, refreshing, and a twist to this traditionally non-vegan recipe.
Raw Almonds | 1 Cup Dates | 5 ea, Pitted Coconut Oil | 2 Tablespoons, Melted Vanilla Extract | 1/4 teaspoon Sea Salt | 1/8 teaspoon Ground Cinnamon | 1/8 teaspoon Lime Zest | 1 teaspoon
Raw Cashews | 1 1/2 Cups Coconut Milk | 1/2 Cup Key Lime Juice | 1/2 Cup Maple Syrup | 6 Tablespoons Coconut Oil | 6 Tablespoons, melted Vanilla Extract | 1 teaspoon Sea Salt | 1/4 teaspoon Lime Zest | 1 Tablespoon
Lime Zest Toasted Coconut Vegan Whipped Cream: http://bit.ly/VeganWhippedCream
Combine all the ingredients for the crust into a food processor. Blend on high until all ingredients are combined and forms a sand like consistency. Place the crust mixture into an 8-inch springform pan. Light press flat with your hands. Put the crust into freezer while you make the filling.
Place all the filling ingredients into a high powered blender. Blend on high until smooth for 2-3 minutes. Pour your filling into your frozen pie crust. Smooth out and tap on countertop to ensure that all air bubbles are removed. Place the key lime pie into the freezer for 2-3 hours or until completely frozen.
Remove the key lime pie from the freezer. Allow to thaw for 10 minutes before slicing. Cut a slice and garnish with vegan whipped cream, lime zest, and shredded coconut. Enjoy!
Adapted from Recipe Video Link
Vegetarian Baker http://vegetarianbaker.com/