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Key Lime Pie

This plant-based key lime pie tastes like sunshine and seaside breezes in every bite. Fresh lime and kiwi bring the brightness, while creamy cashews and tofu create that dreamy, smooth filling. With a sweet oat-walnut crust, it’s a wholesome, no-bake dessert that feels indulgent but nourishes every spoonful.
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Prep Time 20 minutes
Freeze overnight 8 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

  • CRUST
  • ½ cup walnuts
  • ½ cup rolled oats
  • ½ cup soaked dates
  • ¼ cup unsweetened applesauce
  • 1 Tbsp chia seeds or ground flaxseed
  • 1 tsp cinnamon
  • Pinch of salt
  • FILLING
  • 1 cup soaked cashews
  • 1 cup silken tofu
  • 4 ripe kiwi peeled
  • Juice of 5 limes
  • Zest of 2 limes
  • 2 Tbsp maple syrup or 1 Tbsp maple + stevia/monk fruit to taste
  • 1½ tsp vanilla extract
  • 1½ Tbsp cornstarch or 1 tsp agar agar powder

Method
 

  1. Process all crust ingredients in a food processor until sticky and crumbly. Press into a pie dish. Chill while you prepare filling.
  2. Blend all filling ingredients until completely smooth. Taste and adjust sweetness or lime. Pour over crust. Chill for 4–6 hours, or freeze overnight. Let thaw about 30 minutes before eating, but not much longer as the filliing will become slighly runny.

Notes

For a sweeter version, add 1/4 cup more maple syrup. For more tart, add extra lime zest. The lime juice and kiwi make this pie very runny. Freezing it is important to allow the pie to set. You'll want to eat it right out of the freezer or let it thaw just a few minutes for a creamier texture. It's great on a hot summer day!