NO BAKE KEY LIME PIE

lookbook cookbook - vegan no bake key lime pie recipe

A zesty summer pie with no oven required.

Makes approx. 8 slices

Sweetness - 2/3
Difficulty - 1/3

CRUST:
3/4 cup almond meal
3/4 cup dried pitted dates
1/4 cup extra virgin coconut oil

FILLING:
1 1/2 cups raw unsalted cashews
1/2 cup extra virgin coconut oil
1/3 cup pure maple syrup
1/3 cup fresh lime juice
1 teaspoon fresh lime zest

GARNISH:
coconut whipped cream
extra lime wedges
fresh mint, optional

To make the crust, add the almond meal and dates to your food processor. Pulse until the dates are broken down. Add the maple syrup and mix again into a sticky dough. Remove and press into the bottom of a 9" glass casserole or pie dish. Make sure that it is evenly distributed and covers the whole surface. You can smooth it out with the back of a spoon or spatula and press it to condense it more.

To make the filling, add the cashews to your food processor and blend into a coarse powder. Add the coconut oil, maple syrup, lime juice and zest. Use your rubber spatula to scrape down the sides of your processor on occasion. Blend until smooth and creamy. Remove from the processor and pour over the crust and smooth it out so it is even. Place in the freezer for a couple of hours to set.

When ready to serve, cut into slices, garnish with some coconut cream, lime wedges and fresh mint if you please and serve immediately. Store in the freezer. 

lookbook cookbook - vegan no bake key lime pie recipe

With Aneta and Amanda





GIVEAWAY


LBCB has teamed up with Crystal Cactus to give away three signed copies of the books and some beautiful crystal goodies, including an amethyst wand, a rainbow prism sun catcher, and some good vibes spray. Head over to Instagram to enter!

SUNSHINE POPS

vegan sunshine ice pops recipe - lookbook cookbook

Summer treat eating at it's best with just three simple ingredients and a couple of minutes in the kitchen.

Makes around 4

Sweetness - 1/3
Difficulty - 1/3

1 mango
3 or 4 strawberries
1 cup freshly squeezed orange juice

Chop the mango and strawberries and add to your blender along with the orange juice. Blend until smooth and pour into ice pop molds.

Put in the freezer to set for a few hours.

vegan sunshine ice pops recipe - lookbook cookbook

With Sinead