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recipes

Vegan and Gluten-Free  NO-BAKE KEY LIME PIE

By Poosh
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@mysweetbelly

Sweet as regular pie but with a vegan and GF twist. We teamed up with Nikki Elisheva of My Sweet Belly to share her recipe for no-bake key lime pie. The summer dessert is sure to be a hit at your next social-distanced picnic or backyard get-together.

“Most pies have little to no nutritional value. This no-bake option is the opposite; it’s nutrient-dense and one of my most popular recipes. It should still be treated as a dessert because it has natural sugars. However, the whole food ingredients in the mix give nutrients your body wouldn’t normally get from a traditional or store-bought pie (which are mostly made of sugars and processed ingredients),” Nikki shares. Learn the step-by-step instructions for the mouth-watering dessert below.

Screen Shot 2020-02-24 at 8.01.23 AM
@mysweetbelly
Screen Shot 2020-02-24 at 7.53.26 AM
@mysweetbelly

No-Bake Key Lime Pie

Recipe Type:Dessert
Dietary Info:Vegan/Gluten-Free/Can be Nut-Free
Serving Size:10-12 slices
Prep Time:15 minutes
Cook Time:3 hours
Total Time:3 hours 15 minutes hours (includes freezing)
Ingredients:

Crust:
– 1/4 cup unsweetened, shredded coconut
– 2 teaspoons lime zest
– 1/2 cup gluten-free steel-cut oats or crushed walnuts
– 12 Medjool dates

Key Lime Filling:
– 2 large avocados
– 1/4 cup fresh-squeezed lime juice
– 1 tablespoon melted coconut oil
– 2-3 teaspoons lime zest
– 1/4 cup agave/honey/keto maple syrup

Instructions:

For the crust:
Blend ingredients together and press into a pie pan, loaf pan, or lined cupcake tins, using a spoon and pressing with your hands. Place in the freezer while you prepare the key lime pie filling.

For the key lime filling:
Blend ingredients together until smooth and spoon over pie crust. Freeze for 3-4 hours before serving.

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Nikki Elisheva is a three-times-published medical author, with an MBA and BS in Biology and Chemistry and a knack for picking up on the latest health trends. She spends a lot of her time developing delicious recipes and consulting with restaurants in Miami Beach. She is currently working on the publication of her first cookbook 21 Bowls of Summer (available this summer on Amazon). For more tropical vibes, see her Instagram @MySweetBelly.

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