No-Bake Vegan Key Lime Pie – YUM


Jul 2015

No-Bake Vegan Key Lime Pie – YUM

Posted by Amanda Herries

No-Bake Vegan Key Lime Pie

Serves 8

Ingredients or the crust

  • 2 cups pecans, soaked
  • 3 heaping tablespoons hemp seeds
  • 1 cup unsweetened shredded coconut
  • ¼ teaspoon fine sea salt
  • ¼ cup pitted Medjool dates

Ingredients or the filling

  • 3 cups cashews, soaked for 20 to 30 minutes, rinsed and drained (do not dehydrate)
  • Finely grated zest of 3 Key limes or 1 regular lime
  • ¾ cup fresh Key (or regular) lime juice
  • ¾ cup coconut oil
  • ½ cup agave nectar or coconut nectar
  • ½ cup water
  • 2 vanilla beans, split in half and seeds scraped out
  • ½ teaspoon fine sea salt

For serving

  • 1 lime, very thinly sliced
  • Fresh lime juice
  • Sweet Coconut Cream (optional, see recipe below)


1. Make the crust: In a bowl, toss the pecans, hemp seeds, coconut, and salt. Spread on two dehydrator trays lined with nonstick dehydrator sheets and dehydrate for 24 hours, flipping halfway through. Or bake on a parchment-lined baking sheet until fragrant and lightly golden, about 15 to 20 minutes. Let cool.

2. Break the mixture apart, transfer to a blender or food processor, add the dates, and pulse until the mixture is sticky and holds together when pinched. Press into a 9-inch springform pan, pressing the crust across the bottom and up the sides of the pan.

3. Make the filling: Combine all the ingredients in a blender and process until smooth, 30 to 45 seconds. Pour into the pie shell and freeze until solid, at least 8 hours or up to 24. Garnish with lime slices and a squeeze of lime juice. If desired, serve topped with a dollop of Sweet Coconut Cream.

Sweet Coconut Cream


  • 1 (13.5-ounce) can coconut milk (not light)
  • 1/3 cup coconut palm sugar
  • 2 tablespoons arrowroot powder
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon fine sea salt


1. Chill the unopened can of coconut milk in the refrigerator for at least 4 hours.

2. Invert the can, open it, and drain off the liquid, reserving it for another use. Place the solidified coconut cream in a stand mixer fitted with the whisk attachment and beat on high speed until thick, 1 to 2 minutes. Alternatively, you can use a hand mixer and a large bowl.

3. Add the remaining ingredients and whip for 1 minute. The topping can be made in advance and refrigerated, covered with plastic wrap, for up to 24 hours.

Recipes and photo curtsy of Two Moms in the Raw – we cant wait to try this one!


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