Vegan key lime pie

• lime↗zest 1

  plus a few thin slices to decorate (optional)

• pitted dates↗225g g

  soaked for 4-6 hrs if too dry

• walnuts↗100g g
• desiccated coconut↗45g g
• cacao powder↗30g g

  (see tip)

• salt↗1 tsp tsp

  (Tanya uses Himalayan salt)

• cashew nuts↗200g g

  soaked for 4-6 hrs

• lime juice↗240ml ml

  (juice of about 8 limes)

• ripe avocados↗1 ½
• ripe mango↗½
• coconut oil↗210g g

  melted

• agave nectar↗110g g

Step-by-step instructions

1. 1

   Whizz all the crust ingredients in a food processor with an S-blade. Transfer the mixture to a 23cm loose-based tart tin. Using your fist, press the mixture evenly into the base and sides of the tin.

2. 2

   To prepare the filling, blend all the ingredients in a high-speed blender on a high-speed setting, or pulse in a basic blender until smooth and creamy.

3. 3

   Pour the filling onto the crust and shake the tin a little to even it out. Chill for a minimum of 3 hrs to set. Decorate with the lime zest and slices, if you like. Will keep in the freezer for up to 2 months. Defrosted in the fridge, it will keep for 1 week.