CALL M-F
800-518-0727
0item(s)

You have no items in your shopping cart.

Product was successfully added to your shopping cart.

Raw Vegan Sugar-Free Key Lime Pie

Posted in Chips, Crackers, and Snacks on 2016-02-18
Raw Vegan Sugar-Free Key Lime Pie
Difficulty 5 minutes Serves
It really can't get any sweeter than this - especially while being sugar-free! This raw, vegan key lime pie by Summer Sanders of Strong and Radiant and Local Juicery is refreshingly healthy, while also being crazy-delicious. Sweetened with birch sugar xylitol - a "no-glycemic" sweetener alternative, this recipe may just become your new favorite dessert.

Ingredients

Crust:

2 cups whole dry cashews

1/2 cup shredded coconut
3 tablespoons raw coconut sugar or xylitol
2 tablespoons lime zest
1 tablespoon lime juice
1/2 teaspoon sea salt
1/3 cup coconut oil
Lime a nine inch square springform pan with plastic wrap and set aside.
In a food processor, combine cashews, coconut flakes, coconut sugar, lime zest and juice, sea salt and coconut oil. Pulse until a cookie dough consistency forms.
Roll into a large ball and place in your pan. Push down from the middle creating a smooth and even crust. Place in the freezer.

Filling:

5 small Hass avocados, pitted
2 cups cashews, soaked
1/3 cup lime juice
3 tablespoons lime zest
1/3 cup coconut oil
1/2 teaspoon vanilla bean grounds
1/2 teaspoon sea salt
3/4 cup xylitol or favorite dry raw sweetener
Reserve 1/3 of this filling for top layer.


Topping:


2 cups spinach

1/2 teaspoon spirulina powder
1 whole lime, peeled
2 tablespoons raw honey or xylitol

Directions

1. In your high-speed blender combine, avocados, cashews, lime juice and zest, coconut oil, vanilla, salt and sweetener.

2. Blend in high using a plunger if available. Let's the mix get very cream.


3. Take out your crust and pour 3/4 of the filling into the frozen crust. Shake and tap on the table to even out.
Place back into the freezer.

Topping:


1. Blend the reserved filling with spinach, spirulina, whole peeled lime and sweetener. This is best done in high in a blender such as a vitamin. Let it get very creamy.

2. Take out the pie and pour the topping over using a spatula to spread. Once it's smoothly spread, shake and tap the pan.


3. Put back into the freezer for 2 hours.


4. To serve, cut slices into squares top with lime zest and a thin slice of lime for beauty.


This layer cake can be frozen and kept for up to 3 months.


Enjoy!