Lime Pie (GF vegan)

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Crust

  • almond pulp from 2 batches of almond milk (I use 1 cup of soaked almonds per batch)*
  • 1/2 cup dates soaked in boiling water and 1/2 cup soaking water
  • 1/2 teaspoon ginger
  • 1 gluten free (or normal) weetbix

*alternatively use 2 cups of oats or 1 cup of oats and 1 cup of almond meal or 2 cups almond meal or 1 cup of walnuts and 1 cup of cashews (NB oats are not GF)

Filling

  • 1 cup dates soaked in boiling water and 1/2 cup soaking water
  • 1 cup cashews (presoaked 1/2 hour in boiling water, or overnight in cold water, drained)
  • 1 400 ml tin coconut cream
  • 2 – 3 sachets “gel it in”
  • 4 Tablespoons ground chia seeds
  • Juice of 5-6 limes
  • Zest of 1-3 limes
  • 1 teaspoon vanilla
  • Pinch of spirulina, green food dye (optional)

 

Method

  • Process crust ingredients to crumbs and press into a lined (with baking paper) 22 cm tin and put in freezer or fridge to harden.
  • Process dates and cashews with coconut cream.
  • Cook “gel it in” with lime juice / zest according to packet instructions.
  • Quickly mix lime mix through date / cashew / coconut mix, chia, vanilla, (spirulina and / or colour if using), and spread over base.
  • Leave to set in fridge for several hours.
  • Optionally you can freeze and eat like an ice cream cake (take out 20 minutes before eating) or can freeze and leave to completely defrost for a creamy / mousse consistency.
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