Raw raspberry shrub
A cordial-like drink made from fruit, vinegar and sugar with sweet and sharp notes - an elegant mocktail to share with friends
Vegan key lime pie
- Preparation and cooking time
- Prep:
- plus 3 hrs chilling
- Easy
- Serves 12
Skip to ingredients
- zest 1 limeplus a few thin slices to decorate (optional)
For the crust
- 225g pitted datessoaked 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 nutssoaked for 4-6 hrs
- 240ml lime juice(juice of about 8 limes)
- 1 ½ ripe avocados
- ½ ripe mango
- 210g coconut oilmelted
- 110g agave nectar
Nutrition: per serving
- kcal477
- fat38g
- saturates20g
- carbs26g
- sugars22g
- fibre5g
- protein7g
- salt0.4g
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.
