I’m so excited to share this recipe with all of you, just because it came out so well and is a great refreshing treat for the upcoming hot summer days! I’ve been wanting to create a key lime pie for a while now, and since I’m all into raw desserts lately, I figured why no make it raw (as it’s much easier and pleasant to make during summer)? The result is amazing and I’ve been using this pie in all sorts of combinations, whether as a simple afternoon treat or chopped up on top of my smoothie/ nice cream bowls! The combination of coconut and lime is great for itself, but the buckwheat in the crust makes it amazingly crunchy and a real fun treat to indulge in during these boiling hot days!
This pie is not only
but also amazingly creamy with the perfect amount of crunchiness in the crust! 🙂 You’re gonna love it! For the perfect texture, make sure to let the pie cool down at room temperature for a bit (depends on how warm it is outside). Since it is boiling hot here at the moment, it only took me about 2 minutes to reach the perfect smoothness, so make sure to check because you don’t want it to become too soft!
I decided to use my new fluted rectangular baking tin (14.4 x 5.1 x 1.2 inches) for this one, as I really like that you can cut it up in small slices, but feel free to use any other shape!
In case you recreate this recipe, please make sure to tag me on Instagram or post the picture in the comments on Facebook as I love to see your creations! 🙂
- ½ cup almonds
- 1 cup Medjool dates, pitted
- ¼ cup shredded coconut
- ⅓ cup roasted buckwheat (you can roast it yourself in the oven)
- ½ tsp vanilla bean powder
- 1 cup cashews, soaked overnight
- ⅔ cup coconut milk
- juice of 1-2 limes (I usually take 2 as I like the sour taste)
- ⅛ cup maple syrup
- ½ tsp vanilla bean powder
- ¼ cup coconut oil, melted
- 1-2 Tbsp matcha powder (depending on how strong of a taste/ color you want)
- zest of 2 limes
- shredded coconut
- Place all the crust ingredients in a high-speed blender and blend until you get a sticky crust (if it's too tough to combine, add 1-2 Tbsp of warm water).
- Take the crust and place it into your baking tin. Press the mixture evenly down with your hands and let it chill in the fridge.
- In the meantime, place all the filling ingredients into the blender and mix until combined. Taste the filling to see if you want to add more lime/ matcha).
- Pour the filling over the crust layer and place the tin into the freezer for about 2-3 hours or until it reaches the desired consistency!
- Top with lime zest and shredded coconut!
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