Cafe Gratitude’s delicious vegan key lime pie owes its silky texture to avocado.
It’s truly a slice of perfection.
Cafe Gratitudes vegan key lime pie is almost too good to be true.
Youd never know the recipe is free of dairy and eggs.
The pecan crust provides a beautiful balance of flavors and textures.
Top it all off with a dollop of homemade cashew whipped cream.
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Its as close to perfection as dessert can get.
Blend the vanilla sticks and water until its thoroughly broken down.
This could sit for weeks in an airtight container.
To make the date paste:1.
The fastest and best way to make date paste is to process pitted dates in a food processor.2.
Dates range between being really dry and really moist.
If they are way too dry, you may need to add more water.
If they are very juicy, dont add any.
To make the crust:1.
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Slowly add the vanilla water by stopping it a few times.
To make the key lime filling:1.
Blend until you have a smooth cream and then add the lecithin and coconut oil.3.
Continue blending until the mixture is completely blended.
You may have to stop and clean the sides as you blend.4.
Pour the filling on top of the prepared crust.
Set in the fridge for about an hour or until firm.
To make the cashew whipped cream:1.
In a high-speed blender, combine the cashews, water, cane sugar, and salt.2.
Blend until you have a smooth cream, then add the coconut oil.3.
Let the whole pie set in the fridge for at least six hours or overnight.
Remove the pie from the pan by running a small spatula on the sides of the pie.
Smooth out if necessary.2.
The surprising benefits of avocado, according to a dietitian:
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