I cannot explain how excited I am to share this beautiful lime, dates and walnut pie recipe with you.
I know, some of my friends that have already tasted (tasted it only because there was very little left at the time) or some who have properly eaten this, fell in love with it instantly and they can’t wait for this recipe to arrive. So, here it is at last!
This is a superbly nutritious dessert where not a single gram of refined sugar is added.
And… it gets even more exciting since there’s no baking involved in making this recipe at all!!
I have made this bake-free pie so many times this year (at my kids’ increased demand) and I will confess to you: this pie is a tempting treat for kids, and you might not be able to stop them from demanding more of it, due to its addictive taste.
As you can see, it requires few ingredients, and you can swap some of these ingredients with ones you prefer or have in your kitchen fridge, cupboards or fruit basket.
This pie is totally vegan, bake, gluten and sugar-free and totally and utterly flavoursome. Give this delicious beauty a try and, please, please let me know what you think of it.
Enjoy it, my dearest friends!
Sugar and bake-free lime, dates and walnut pie
- chopping board
- glass dish
- food processor
For the pie crust:
- 220 g dates (pitted) ²
- 30 g cacao powder ³
- 100 g walnuts (slightly toasted) ⁴
- 45 g coconut (desiccated)
- 1 tsp himalayan salt (pink salt)
For the pie filling:
- 2 small avocados ⁵
- 115 ml agave or dates syrup, or nectar ⁶
- 200 g cashew nuts (soaked for 30-40 minutes) ⁷
- 6-8 limes (squeeze the juice) or replace with 200-240 ml juice
- 170 ml coconut oil (melted)
- 1/2 mango (ripe)
- 4-5 slices lime (and/or lime) to decorate ⁸
- 1 tsp zest (from lemons and limes) for decoration
- In a food processor, using the S-sharped blade whizz all the ingredients for the crust (dates, walnuts, coconut, cacao powder and the slat). You might have to start initially with pulse mode as the dates can be a bit tricky until they get going into the desired texture. When they are becoming a thick crumbed paste take out and put on a 23 cm (approx. 9 inches) tray. Ideally would be a loose base baking tray but if you do not have one of those in this size, line any dish (that has got edges of at least 1 cm height that matches the given size) with a few layers of cling film or aluminium foil and leave some extra length to form some edges to make it easier to handle when you will need to take it out and transfer it onto the serving plate. Making use of your own fist and palm, spread the base mixture and press it evenly into the base pushing against the sides of the dish so that it forms the edges that should go up for 1 cm or almost.
- Wash the food processor or wipe clean. Using the same S-shaped blade, put all the filling ingredients in (the soaked cashew nuts, lime juice, the avocado flesh, mango, the melted coconut oil and the agave or date syrup), whizz them well until you get a nice and pretty smooth paste.
- With the help of a spatula transfer the filling mixture on to the base and spread evenly, I will even allow you to give it a little shake if you wish ;-), just go for it.
- Chill for about 3 hours in the fridge allowing to set beautifully. After chilling time decorate with some thinly cut lime slices as well as some lemon and lime zest.
- Because the quantities are quite for some number you could easily freeze some by slicing it into desired sizes and it can be kept in the freezer for quite some time (up to 2 months). Whenever you wish to serve one or more, take out of the freezer and defrost for a minimum of 4-5 hours in the fridge where can be kept for as long as 6-7 days.