Name: Vegan key lime pie
Prep time: 25 min
Total time: 25 min
Yield: 12
Cuisine: American
Ingredients: zest 1 lime plus a few thin slices to decorate (optional); 225g pitted dates soaked for 4-6 hrs if too dry; 100g walnuts; 45g desiccated coconut; 30g cacao powder (see tip); 1 tsp salt (Tanya uses Himalayan salt); 200g cashew nuts soaked for 4-6 hrs; 240ml lime juice (juice of about 8 limes); 1 ½ ripe avocados; ½ ripe mango; 210g coconut oil melted; 110g agave nectar

zest 1 lime
plus a few thin slices to decorate (optional)

For the crust

225g pitted dates
soaked for 4-6 hrs if too dry
100g walnuts
45g desiccated coconut
30g cacao powder
(see tip)
1 tsp salt
(Tanya uses Himalayan salt)

For the filling

200g cashew nuts
soaked for 4-6 hrs
240ml lime juice
(juice of about 8 limes)
1 ½ ripe avocados
½ ripe mango
210g coconut oil
melted
110g agave nectar

Method

step 1
Whizz all the crust ingredients in a food processor with an S-blade. Transfer the mixture to a 23cm loose-based tart tin. Using your fist, press the mixture evenly into the base and sides of the tin.
step 2
To prepare the filling, blend all the ingredients in a high-speed blender on a high-speed setting, or pulse in a basic blender until smooth and creamy.
step 3
Pour the filling onto the crust and shake the tin a little to even it out. Chill for a minimum of 3 hrs to set. Decorate with the lime zest and slices, if you like. Will keep in the freezer for up to 2 months. Defrosted in the fridge, it will keep for 1 week.