Ingredients
- Gluten-Free Shortcrust Pastry
- 120 g 1.5 cups almond meal
- 60 g ⅔ cup oat flour
- 2 tbsp agave or maple syrup
- 2 tbsp coconut oil - melted
- a pinch of salt
- Vegan Key Lime Pie Filling
- 1 tin - 400ml full-fat coconut milk
- 80 g ¼ cup agave or maple syrup
- 2 limes zest and juice
- 30 g 3 tbsp corn starch or tapioca starch
- 1 tsp matcha - optional
Instructions
- Gluten-Free Shortcrust Pastry
- Preheat your oven to 180ºC/350ºF/160ºC fan and grease a springform cake tin or pie tin.
- Add all of your crust ingredients to a mixing bowl and mix until combined. The mixture should be quite wet.
- Press the mixture into your tin, making sure there are no holes or cracks. Press the crust up around the edges to create a pie shell.
- Bake for 10 minutes until golden brown.
- Vegan Key Lime Pie Filling
- Add all of your filling ingredients to a saucepan and whisk until smooth.
- Heat on low-medium heat, stirring regularly to avoid burning. Stir until thickened – this should take around 10 minutes.
- Pour the filling into your baked pie crust then cover the top with some clingfilm or parchment paper to avoid a film forming on top.
- Refrigerate for at least 2 hours or until set.
- Top with lime zest and whipped cream or coconut yogurt.
Notes
Find more recipes by Niki on her blog and Instagram (@nourishing.niki).
Tried this recipe?Let us know how it was!