Say HELLO to summertime vibes with this indulgent yet clean-ingredient vegan key lime pie. With only seven simple ingredients, this creamy pie features a delicious no-bake gr8nola crust and a refreshingly tart key lime filling that is oh-so-satisfying. Best of all? This raw, no-bake recipe is dairy-free, soy-free, refined sugar-free and 100% guilt-free. Show up to your next BBQ bash with one of these pies, and your dessert skills are sure to be the talk of the party all summer long!
No-Bake Vegan Key Lime Pie
Makes: One 9-inch pie
Ingredients
Crust:
- 1 cup OG gr8nola
- 1 cup rolled oats
- 6 tsp. maple syrup
- 5 tsp. coconut oil
Coconut Key Lime Filling:
- 1 cup raw cashews
- 1 13oz can full-fat unsweetened coconut milk (only the thick coconut cream -- not the water)
- ½ cup key lime juice
- ½ cup maple syrup
- 2 Tbsp. coconut oil
Directions
Crust:
- Set aside a 9-inch pie dish.
- Add gr8nola and oats to blender. Blend at high speed, until a fine flour.
- Pour the blended gr8nola and oats mix into a medium mixing bowl.
- Add the maple syrup and melted coconut oil to the mixing bowl, and mix with a large spoon or your hands. The mixture is ready when you pinch the crumbs together with your fingers and it sticks together. If the mixture is not sticking, add more coconut oil by the teaspoon.
- Dump the pie crust mixture into the prepared pie dish, and press firmly into the pan. Set aside.
Coconut Key Lime Filling:
- Soak raw cashews for 8 hours, or overnight. To expedite the process, you can boil a pot of water, remove from heat, add the cashews and soak for 15 minutes.
- In a blender or food processor, combine cashews, coconut milk, key lime juice, maple syrup and coconut oil. Blend until fully combined and smooth.
- Continue to blend for an additional 3 minutes, to achieve a light and fluffy filling.
- Pour mixture over crust, and spread evenly.
- Refrigerate 2 hours, or overnight.
- Top with key lime slices and whipped coconut cream, if desired. Sprinkle a little extra gr8nola on top for some added crunch!
The pie should be kept stored and covered in your fridge for up to three days (not that it will last that long!). If you want to make it ahead, you can store it in the freezer (in a fully sealed container) for up to one month. Enjoy!
Looking for more no-bake summertime recipes? Cool things down with our Dragonfruit Nice Cream Sandwiches or our Mango Nice Cream Cookie Sandwiches.
