Vegan Key Lime Pie

I thought this was a great vegan key lime pie recipe. Next time I think I will add more lime juice though (maybe even a key lime juice specifically) to give it more of that key like flavor. The avocados whipped up nicely so it really had a mousse texture.

VEGAN KEY LIME PIE

A deliciously tart cashew and avocado based key lime pie with blackberries and a graham cracker crust.

PREP TIME 10 HOURS
COOK TIME 10 MINUTES
TOTAL TIME 10 HOURS 10 MINUTES

INGREDIENTS:

• 1 3/4 cups graham cracker crumbs (12 graham crackers), gf if needed*
• 1/2 cup melted Organic Earth Balance (or favorite butter alternative)
• 1 1/4 cups raw cashews, soaked in water overnight (or 3 hours with boiling water poured over), drained
• 1 large avocado, peeled and pitted
• 2 tablespoons melted coconut oil
• 2 tablespoons lime zest
• 1 cup fresh lime juice (I prefer sweeter Persian limes)
• 1/2 cup honey*, coconut syrup or agave syrup
• 1/2 cup unsweetened coconut or almond milk
• 1 cup blackberries

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Stir together the graham cracker crumbs and melted Earth Balance. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Cool completely.
2. Place drained cashews, avocado, coconut oil, lime zest and juice, sweetener, and milk into the bowl of a food processor or blender. Blend until completely smooth. Taste and add more sweetener to sweeten, and/or more lime juice, to reach desired tart/sweetness. I like this quite tart, so I add a few more squeezes of lime.
3. Get full directions & recipes @ yummymummykitchen.com

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