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vegan-key-lime-pie-cheesecake-ready-to-slice
Jamie Raftery

Vegan Key Lime Pie (No-Bake & Healthy)

5 from 1 vote
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.
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Prep Time 30 minutes
Setting time 6 hours
Total Time 6 hours 30 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 369
Ingredients Equipment Method Nutrition

Ingredients
 
 

For the base
  • 150 g Pumpkin seeds
  • 50 g Cashew
  • 50 g Dates
  • 25 g Coconut desiccated
  • 3 g Spirulina
  • 1 each Lime zest
For the filling
  • 200 g Cashew pre-soaked
  • 100 ml Cashew milk
  • 1 each Avocado
  • 4 each Lime and zest
  • 80 ml Maple syrup
  • 3 g Spirulina
  • 1 pinch Pink salt
  • 90 ml Coconut oil
To garnish
  • 1 each Mango
  • 1 teaspoon Black sesame seeds
  • 1 teaspoon White sesame seeds
  • 1 tbsp`` Cashew
  • 1 tablespoon Coconut chips
  • 1 each Passionfruit

Equipment

  • Weighing scales
  • Blender
  • Mixing bowl
  • Spatula
  • Citrus juicer
  • Cheesecake tin - 20cm
  • Chefs knife

Method
 

For the base
  1. Assemble your ingredients.
  2. Add the pumpkin seeds and cashew nuts to the blender and pulse for 10 seconds until they resemble breadcrumb consistency
  3. Add the dates and coconut, blend for another 10 seconds until the mix come together.
  4. Transfer this mix to a bowl, add the lime zest and spirulina. Mix everything together well until it forms a ball.
  5. Press this ball into the base of the cheesecake tin, making sure it's nice and even throughout.
For the filling
  1. 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.
  2. Juice the limes and scoop out the avocado flesh.
  3. Add the pre-soaked cashews, plant milk, avocado, lime juice, maple, spirulina and pink salt to a bowl.
  4. Next, add all these ingredients to high speed blender. Blend on high speed, scraping down the sides until everything is nice and smooth.
  5. 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.
  6. 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.
  7. When you are happy with the final seasoning, pour the mix onto the frozen pie base.
  8. Using a spatula or spoon you can smoothen out the filling.
  9. 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.
  10. 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.
To garnish
  1. 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.

Nutrition

Serving: 75g slicesCalories: 369kcalCarbohydrates: 20gProtein: 10gFat: 30gSodium: 23mgPotassium: 375mgFiber: 3gSugar: 10gVitamin A: 9IUVitamin B1: 1mgVitamin B2: 1mgVitamin B3: 1mgVitamin B5: 1mgVitamin B6: 1mgVitamin C: 1mgVitamin E: 1mgVitamin K: 10µgCalcium: 33mgIron: 3mg

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