Plant-Based Key Lime Pie

Step 1

Start off by soaking your dates and cashews separately. You may soak them in boiling water if short on time, or choose to soak them overnight.

Step 2

While these products are soaking, wash your key limes and proceed to cut and juice them into a bowl. You'll want to measure them accurately so do not put them into your blender quite yet. Measure out 1/4 of a cup to use in your mixture.

Step 3

Once they have softened drain both and peel away the seeds/pit from the medjool dates. Reserve both in your high speed blender. Follow with your remaining pie mixture ingredients.

Step 4

Follow by blending the ingredients until smooth.

Step 5

Once the crust is completed, use a pastry pen or pencil and cut a piece of parchment paper to match the base of the 9-10" springform pan. Pat it down firmly and proceed with pouring your filling mixture over it.

Step 6

Freeze the pie overnight while also covering with plastic wrap.

Step 7

When ready to serve, defrost the pie for about 15 minutes to ensure it's able ot be cut without melting too much. Serve & enjoy!

Step 8

Using your measuring cups, measure out your ingredients and heat your oven to 350.

Step 9

Using either your microwave or a pan on the stovetop, add your coocnut oil and coconut sugar to melt and combine the two. Pour over your mixture in a bowl to combine.

Step 10

Combine all of your ingredients thoroughly and proceed to add to your parchment-lined baking sheet.

Step 11

Bake for about 15 minutes or until golden brown, depending on the temperature integretiy of your oven.