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It’s also gluten-free, refined-sugar-free, dairy-free and, yes, vegan!
1½ cups raw cashew nuts
½ cup coconut desiccated
5 fresh dates
2 Tbsp rice syrup or pure maple syrup
1 pinch salt
1½ cups raw cashews, soaked in cold water for 6-8 hours
2 medium avocados
3 limes, juiced
2 limes, zested
½ cup coconut cream
½ cup coconut nectar, rice syrup or pure maple syrup
2 Tbsp coconut oil, melted
1 pinch salt
Line a 20cm spring form tin with baking paper.
Begin by making the base. Put all the ingredients for the base into a food processor and process until the consistency becomes sticky and holds together.
Press the mixture firmly and evenly into the tin. Place in the freezer to harden.
Drain and rinse the cashews. Place them in a blender or food processor along with the remaining ingredients. Blend until the mixture is silky smooth (this is very important so keep blending until this occurs). Pour into the chilled base and return to the freezer until set.
Remove from freezer and let sit at room temperature for 10 minutes or until you can safely cut it. This pie will last in the freezer for a month or two or in the fridge for one week.