Delicious no-bake vegan pie that's also good for you! What are you waiting for? Let's eat some pie!
Total Time
2hr 15min
4.0
2 Ratings
Author: The Edgy Veg
Servings:
6
Ingredients
•
1
cup
Unsweetened Shredded Coconut
•
1
cup
Walnuts
or Almonds
•
4
Medjool Dates
•
1
pinch
Himalayan Rock Salt
•
1 1/2
Avocados
•
1 1/2
cups
Cashew Nuts
•
2
Limes
, zested, juiced
•
1/3
cup
Agave Syrup
or Maple Syrup
•
1/4
tsp
Sea Salt
•
2
tsp
Pure Vanilla Extract
•
4
Tbsp
Coconut Oil
•
as needed
Coconut Oil
Cooking Instructions
1.
Place Unsweetened Shredded Coconut (1 cup), dry Walnuts (1 cup) and Himalayan Rock Salt (1 pinch) in a food processor and process until your walnuts are broken down, and slightly chunky.
2.
Add Medjool Dates (4) one at a time while pulsing until the mixture starts to come together when squeezed. You should be able to see small flecks of dates.
3.
Press into the bottom and up the sides of a 6-inch springform pan, greased with Coconut Oil (as needed). Place in the freezer to set, and prepare your filling.
4.
Add Cashew Nuts (1 1/2 cups) that have been pre-soaked and drained into a food processor. Blend until cashews have a creamy texture.
5.
Slice Avocados (1 1/2) and add to the food processor along with Sea Salt (1/4 tsp).
6.
Add in the zest and juice from Limes (2) and Agave Syrup (1/3 cup).
7.
Add in Pure Vanilla Extract (2 tsp) and blend until smooth for about 2 minutes.
8.
On a lower setting, slowly add the Coconut Oil (4 Tbsp) and process for another minute.
9.
Pour the filling into the crust, and place in the freezer to firm up, about 2 to 3 hours.
10.
Remove pie from pan gently.
11.
Serve and enjoy!
Nutrition Per Serving
CALORIES
674
FAT
54.0 g
PROTEIN
10.3 g
CARBS
45.4 g
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