Vegan key lime pie
This vegan key lime pie is a
delicious, light & tangy dessert. The
recipe contains just 8 ingredients and is plant-based, gluten-free, oil-free,
nut-free, refined sugar-free, and easy to make.
Prep
Time15 mins
Cook
Time35 mins
Total
Time50 mins
Course: Dessert
Ingredients
Crust:
·
2 chia eggs or flax
eggs (*see recipe notes)
Cream
Layer:
·
1/4 cup nut/seed butter of choice (*see
recipe notes) (60 g)
·
1/3 cup lime juice (from key limes or regular limes) (80 ml)
Instructions
Crust
1.
To make the crust, put the shredded
unsweetened coconut into an electric spice/coffee grinder (or blender or food
processor) and mix. Repeat this step with the oats. Add the other two ingredients and mix until the dough sticks
together. It should have the texture of shortcut
pastry. Press the crust evenly into the bottom of
a greased 8-inch (20 cm) pie pan or springform and about 2 inches (5 cm) up the
sides.
Cream layer
1.
For the cream layer: Blend all ingredients
in a high-speed blender (or food processor) until smooth and creamy. Pour the cream onto the crust.
2.
Bake in the oven for about 35 minutes at
350 degrees F (175 degrees C). Depending on your
oven it might take 5 minutes less or more. I have
a gas oven and baked it for 35 minutes.
3.
Turn off the oven and let the pie cool completely
at room temperature (or in the fridge) to set.Decorate with whipped coconut
cream or vegan marshmallow fluff made from aquafaba (read the blog post to find
out how I made it). Store leftovers in the fridge
for up to 5 days. Enjoy!
Source https://elavegan.com
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