Paleo Key Lime Pie: Dairy-free, Nut-free and Vegan
- Category: Dessert
Ingredients
Scale
- 1/4 cup ground flax seeds
- 1/3 cup filtered water
- 2 1/2 cups unsweetened coconut flakes
- 3 tablespoons coconut crystals
- 1/3 cup arrowroot powder
- 1 tablespoon coconut flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon celtic sea salt
- 1 1/2 cups avocado (about 2 large, ripe avocados)
- 1 cup coconut cream (from cans of full fat coconut milk or can of pure coconut cream)
- 1/2 cup coconut nectar (coconut sap), raw honey (what I used) or vegan substitute
- 2 tablespoons virgin coconut oil
- 2 tablespoons arrowroot powder
- 1/3 cup fresh squeezed lime juice (regular or Key limes)
- 2 tablespoons lime zestpaleo key lime pie
- 1 teaspoon vanilla extract
- 1/4 tsp sea salt
- 1 cup coconut cream, cold from the refrigerator
- 2 tablespoons coconut nectar (sap) or honey or vegan substitute (maple syrup might work)
- 1 teaspoon vanilla extract
Instructions
- In a food processor or high-speed blender, process the avocado until smooth. Add the remaining ingredients and continue processing until very smooth.
- Pour the key lime pie filling into the pie shell or springform pan. Spread until smooth on top.
- Refrigerate until set – a few hours. (or place in the freezer for a while to set a little faster.
- Make sure your coconut cream is very cold (fresh from the refrigerator).
- Add the coconut cream, raw honey (or coconut nectar or other vegan sweetener) and the vanilla to a stand mixer and process slowly until combined.
- Continue processing a few more seconds on high speed until the coconut cream is like thick whipped cream.
Find it online: https://paleospirit.com/paleo-key-lime-pie/