A healthier rendition of classic key lime pie, with the addition of avocado for creaminess and spirulina for depth of color. This recipe is bursting with the flavors of bright citrus and luscious tropical coconut. A healthy vegan key lime pie recipe that's straight forward to make, no baking required and everyone can enjoy.
Add the pumpkin seeds and cashew nuts to the blender and pulse for 10 seconds until they resemble breadcrumb consistency
Add the dates and coconut, blend for another 10 seconds until the mix come together.
Transfer this mix to a bowl, add the lime zest and spirulina. Mix everything together well until it forms a ball.
Press this ball into the base of the cheesecake tin, making sure it's nice and even throughout.
For the filling
Cashews will need to be pre-soaked overnight, or for at least two hours in filter water. Drain and rinse the cashew before adding to the rest of the ingredients.
Juice the limes and scoop out the avocado flesh.
Add the pre-soaked cashews, plant milk, avocado, lime juice, maple, spirulina and pink salt to a bowl.
Next, add all these ingredients to high speed blender. Blend on high speed, scraping down the sides until everything is nice and smooth.
Work quick at this stage so you do not overheat the ingredients. Blend for about 30-40 seconds. Next, add the melted (cooled) coconut oil while the blender is running to get a nice smooth and shiny consistency.
Transfer the filling into a bowl. Taste and adjust the seasoning. Maybe it needs some extra lime, maple or a pinch of salt to balance the flavors.
When you are happy with the final seasoning, pour the mix onto the frozen pie base.
Using a spatula or spoon you can smoothen out the filling.
The mix will start to set quick when it hits the frozen base. Tap the pie a couple of times on the work surface by dropping it (carefully!) 1-2 inches from the work surface. This knocks out any air pockets and evens out the distribution.
Allow the key lime pie to set in the fridge for at least 6 hours before slicing. You may put in the freezer to speed up the setting.
I love the color contrast of the yellow mango, white coconut flakes and green key lime pie. It's best to garnish just before serving or shortly before. Feel free to use whatever seasonal fruits and berries are in season in your region.