Description
A delicious and super simple dessert that is gluten free/keto friendly – this no bake key lime pie will become a new favorite for sure!
Ingredients
Scale
Base:
- ½ Cup Packed Pitted Dates
- 1 Cup Almonds
- ½ Cup Shredded Coconut
Filling:
- 1/4 Cup Fresh Lime juice
- 1 Cup Canned Coconut Milk (mainly solids)
- 2 teaspoons Liquid Stevia (adjusted to taste)
- 2 teaspoons Vanilla extract
- 3 Tbsp Melted Coconut Oil
- 2 Cups Raw Cashews, soaked for 8 hours (if you do not have time or simply forget, you can place the cashews in boiling water for 30 minutes). The result should be tender cashew nuts.
Instructions
For the Crust:
- Place the almonds in a blender or food processor and pulse until you get a fine ground consistency. Then add dates (see notes) and shredded coconut.
- Line an 8’’ square pan with parchment paper.
- Transfer the crust into the prepared pan and press it down to cover it evenly.
For the Filling:
- Place the soaked and drained cashews, lime juice, liquid stevia, vanilla extract, coconut oil, canned coconut milk in a food processor or blender and pulse until completely smooth. (Blenders and high-speed food processors will achieve a softer texture than regular food processors)Â
- Pour the filling over the crust. Smooth with a knife if needed.
- Refrigerate for at least 3 hours or until completely set.
- Note 1: Dates should be moist and sticky. If yours are dry, soak them in warm water for 20 minutes, then drain excess water until you get a sticky dates puree..
- Note 2: Canned coconut milk – spoon the solids first and use the liquid part as needed until desired consistency.Â
WHAT TO PAIR WITH THIS:
Notes
- This dessert is freezer friendly, just store it in an airtight container and thaw it in the fridge for a couple of hours before serving.
- You can replace liquid stevia with any other liquid or powdered sweetener.
- You can replace almonds with any other nuts, preferably pecans or walnuts.
- Prep Time: 40 minutes
- Cook Time: 3 hrs chill time
- Category: dessert
