Don’t let its gourmet presentation trick you. This half-baked dessert is actually one of the easiest recipes you’ll ever make. Simply create the creamy base by blending soaked cashews with fresh, aromatic ingredients for a tangy, yet oh-so-sweet, treat. Full disclosure: the first time I made this pie was for a housewarming party and just moments after placing it down on the buffet table, it was devoured. Trust me, this light, guilt-free dessert is ideal for any occasion.

Yields 8 slices

Ingredients

Filling:

1 cup Vitacost organic whole raw cashews, soaked

1/3 cup Vitacost organic maple syrup

1 can full fat coconut milk

3/4 cup lime, juice

5 Tbsp. organic corn starch

1 Tbsp. lime zest, to garnish

1 tsp. Simply Organic Madagascar pure vanilla extract

Crust:

2 cups almonds

3 Tbsp. Earth Balance Vegan Buttery Sticks

3-4 mejdool dates, pitted

1/2 tsp. Simply Organic almond extract

1/4 cup oats

1 tsp. Simply Organic Madagascar pure vanilla extract

Pinch Vitacost Himalayan Fine Pink Salt

Directions

Crust:

Preheat oven to 350 degrees F. Melt the butter and pour into a food processor with the crust ingredients. Pulse until well combined. Press crust mixture down into sprayed cheesecake pan until evenly distributed. Bake for 20 minutes or until golden brown (careful not to burn).

Filling:

Mix all ingredients together in a blender. Then pour into a sauce pan and bring to a boil on medium-high heat. Stirring constantly, allow to boil for approx. 8 minutes or until it has thickened (if any lumps form, you can always smooth it out in the blender again). Once thickened, pour into pre-pressed pie crust. Place in to the refrigerator to set for 4-6 hours or store in freezer overnight for best results. Serve with vegan whipped cream and lime zest on top.

Chef’s tip: Depending on your preference for tartness or sweetness, you can always add more lime juice, zest, or maple syrup.

