I am by no means 100% on the ball with my diet (who really is?!) and I do have a serious sweet tooth, which sometimes gets a bit out of control. To combat this, I try to quash my cravings with healthy alternatives and vegan desserts are both better for you and – get this – absolutely delish!
This raw vegan key lime pie with a ginger coconut crunch base is the perfect balance of creamy, tangy and sweet. It is also beautifully quick and easy to make, yet looks like you put hours of hard work into creating it – people will be well impressed.
For the crust you will need:
– 1 cup cashews & 1 cup almonds
– 1/2 cup desiccated coconut
– 1 cup Medjool dates, pitted
– 1 thumb-sized piece ginger, grated
– Pinch salt
Blend everything together in a food processor and press into a large tart dish (or several individual ones). I like to line the dish with cling film so I can lift the finished product straight out, alternatively you could grease it with some coconut oil. Pop into the fridge to chill for a few hours. During this time, place 1.5 cups of cashews into a dish and cover in boiling water. Leave them to soak for a minimum of 2 hours.
For the filling you will need:
– The 1.5 cups of cashews you have soaked, drained
– 1 lovely ripe avocado
– 1/2 cup melted coconut oil
– 1/2 cup maple syrup
– 1 tbsp lime zest
– 1/4 cup lime juice (roughly 3-4 limes)
– 1 tsp vanilla extract
– Pinch salt
Again, whack it all into your food processor and blend until smooth. Pour over the base and chill for a further 2-3 hours. I decorated the top of my pie with an extra sprinkling of lime zest and shredded coconut.