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You all know after we made the lemon bar recipe - we had to try it with limes!
I can't tell you how refreshing, light, and delicious both of our citrus dessert recipes are. The lime version might be my favorite thing I've made dessert wise these past few months.. and I've been playing around with a lot of recipes.
You can enjoy the key lime pie solid or on the more custardy side -- either way its amazing!
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Key Lime Pie |Plant-Based, Oil Free, Ref
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Key Lime Pie |Plant-Based, Oil Free, Ref
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Key Lime Pie |Plant-Based, Oil Free, Refined Sugar Free, Nut Free
By: The Jaroudi Family
Key Lime Pie Filling:
Ingredients:
3 cups of cooked Japanese sweet potatoes without the skins
1/2 cup lime juice (1 cup if you like a strong lime flavor)
1/2 cup non dairy milk (unflavored & unsweetened)
1/2 cup date paste (see how to make date paste here)
Zest of one lime
Crust Ingredients:
1 1/2 cup rolled oats
6-8 dates pitted
1 tbsp lemon juice
1 tbsp non dairy milk (unflavored & unsweetened)
1 tsp vanilla extract (optional)
Zest of one lime (optional)
Directions:
+Add all of the lemon filling ingredients to a high speed blender - mix until well combined
+Place key lime filling mixture into the refrigerator while making the crust+In a food processor combined crust ingredients and process until you can pinch together mixture
+Move crust into a square pan and press down to form the crust
+Add the key lime filling to the crust pan and spread out evenly
+Zest one lime over key lime pie
+Place in freezer until 1-2 hours before serving
I hope you'll give this recipe a try, and let us know if you liked it!
We love seeing photographs of our recipes and just in general hearing from you guys!