Strawberry Key Lime Pie Gluten-Free, Paleo, Vegan, Dairy-Free

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3.93 from 13 votes

Strawberry Key Lime Pie Gluten-Free, Paleo, Vegan, Dairy-Free

Prep Time50

Cook Time10

Chill Time2

Total Time3

Servings: 9" Tart

Calories: 422kcal

Equipment

9” tart pan
High-powered blender

Ingredients

For the crust

3 Tbsp coconut oil melted
2 Tbsp maple syrup
2 Tbsp key lime juice
1 tsp lime zest
2 cups blanched almond flour

For the filling

2 cups chopped fresh strawberries
1 cup raw cashews soaked (see Notes)
¼ cup fresh key lime juice plus the zest
¼ cup refined coconut oil melted
3 Tbsp maple syrup
1 cup full-fat coconut milk
2 tsp vanilla extract

Instructions

For the crust

Preheat oven to 350°F.
In a mixing bowl, whisk together the melted coconut oil, maple syrup, key lime juice, and zest. Stir in the almond flour.
Press the crust into the bottom and up the sides of a greased 9” springform pan.
Bake for 10 minutes until firm. Let cool completely.

For the filling

Add the strawberries, soaked cashews, lime juice and zest, coconut oil, maple syrup, coconut milk, and vanilla extract to a high-powered blender. Blend on medium speed until completely smooth, 2 to 4 minutes, using the tamper as necessary.
Pour into the cooled crust. Place in the refrigerator or freezer to set, about two hours.
Once firm, garnish with fresh berries, lime slices, or whatever else your heart desires!
Store in the refrigerator for up to 3 days.

Notes

Soak the cashews in water for 4 to 8 hours before using. To speed up the process, cover with boiling water for 30 minutes. Drain and rinse before using.

Nutrition