Name: Gluten-Free Vegan Creamy Key Lime Pie {Paleo}
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 7” pie, but can be easily doubled for a larger pie
Ingredients: ¼ cup coconut oil, melted or very soft; ¼ cup maple syrup (or liquid sweetener of your choice); ½ tbs pure vanilla extract; ¼ tsp salt; ½ cup water; ½ cup coconut flour; ¼ cup tapioca starch; Zest of approximately 7-8 key limes; Juice of 7-8 key limes (roughly ½ cup); 2 tbsp agar agar flakes; ¾ cup raw cashews, pre-soaked for at least a few hours; ¼ cup coconut oil, melted; 1 small ripe avocado; ⅓ cup maple syrup (or liquid sweetener of your choice); 1 tsp pure vanilla extract; 1 cans full fat coconut milk, chilled overnight; 2-3 tbsp maple syrup (or another liquid sweetener); 1 tsp pure vanilla extract; 1/4 cup water; 2 tbsp agar agar

Ingredients

Crust:

¼ cup coconut oil, melted or very soft
¼ cup maple syrup (or liquid sweetener of your choice)
½ tbs pure vanilla extract
¼ tsp salt
½ cup water
½ cup coconut flour
¼ cup tapioca starch

Filling Ingredients

Zest of approximately 7-8 key limes
Juice of 7–8 key limes (roughly ½ cup)
2 tbsp agar agar flakes
¾ cup raw cashews, pre-soaked for at least a few hours
¼ cup coconut oil, melted
1 small ripe avocado
⅓ cup maple syrup (or liquid sweetener of your choice)
1 tsp pure vanilla extract

Cream Layer Ingredients

1 cans full fat coconut milk, chilled overnight
2–3 tbsp maple syrup (or another liquid sweetener)
1 tsp pure vanilla extract

Optional (see notes in directions)

1/4 cup water
2 tbsp agar agar

Instructions

I’ve decided to share the ingredients I used with you here to spare you the curiosity ;) . To see the full recipe and directions for making this pie, head on over to Ilene’s virtual potluck.