Raw Key Lime Pie

Serves 8 | Prep time: 20 mins + chilling time | Cooking time: 0 mins

INGREDIENTS

• 1 cup of raw cashews soaked in water for about 2 to 4 hours
• 1 cup of walnuts
• 1/2 a cup of almonds
• a pinch of salt
• 10 big, soft medjool dates
• a dash of agave, or coconut nectar, or maple syrup
• 1 cup of raw cashews
• a small handful of spinach
• 2 limes
• 1/2 a cup of coconut oil
• 2 Tbsp of sweetener (agave or coconut nectar)
• fresh fruit (to go on top of the lime pie)

Equipment

• Pie dish with the pop out middle bit (not sure what they are called)
• Food processor
• Blender

METHOD

1. Put a cup of walnuts, half a cup of almonds, a little salt (I use pink himalayan) about 10 big soft medjool dates (pitted), and a dash of agave (or coconut nectar or maple syrup) into the food processor, and process until it is combined and will press and hold together when pinched.
2. Press the mix into the tin and smooth it over leaving no holes. If you have a big tin you might need to up the nuts and dates in the mix. Once it’s done put it in the fridge.
3. Place the soaked raw cashews in a blender with a small handful of spinach, the flesh of 2 limes, half a cup of warmed coconut oil (leave it in the sun or you can submerge it in hot water), 2 tablespoons of sweetener (agave or coconut nectar). If you want it sweeter add more.
4. Blend the mix until it’s super smooth, taste test it for lime and sweetness and adjust how you want it then pour the mix into the pre-made pie crust and sit in the fridge for a few hours to set.
5. Decorate the top with fruit.