No-Bake Key Lime Pie (Paleo)
Ingredients
For the Crust
- 1 cup raw almonds or any raw nuts
- 1 cup unsweetened shredded coconut
- 1/4 cup honey
- 2 tablespoons lemon juice
- 1 teaspoon vanilla
- Zest of one lemon
- Optional: stevia to taste I used 5 drops
For the Filling
- 1 cup raw cashews soaked a minimum of one hour, longer is great! Drain. Macadamia nuts work well too.
- 1/2 cup coconut oil
- 1/3 cup full fat canned coconut milk or homemade thick and creamy nut milk
- 1/3 cup lime juice
- 1/4 cup honey I replace half with liquid stevia equivalent
- 2 teaspoons vanilla
- Grated zest of 1-2 limes Essential to the lime flavor. Don't leave it out!
- 1/8 teaspoon salt
Instructions
- For the crust, process almonds in a food processor until you have meal/flour consistency.
- Add remaining crust ingredients and pulse until well blended. You should be able to press the mixture together into a crust. Add more honey/lime juice if necessary.
- Press into greased individual tartlet pans or muffin tins, or make them into a bar using an 8 x 8 pan, or a pie pan.
- For the filling, process all ingredients until silky smooth (multiple minutes) in your food processor or high powered blender
- Taste and add more sweetener if you prefer, or more lime!
- Spread into the awaiting crust, and refrigerate until set and ready to eat.
Notes
If you have leftover filling like us, we sandwiched the creamy filling in between two Kinnikinnick Gluten Free Graham Crackers, Smoreables. I called them "Ice Cream Sandwiches" for my kid's sake. Can you imagine a chocolate version oozing amongst these...yum!!