Vegan Key Lime Pie (gluten-free) 😍😋🍋🌮 Ingredient

vegan key lime pie gluten free  ingredient display image  3ff73903

Vegan Key Lime Pie (gluten-free) 😍😋🍋🌮 Ingredients
Pie Crust:
1 1/4 cup gluten-free oats (115 g)
3/4 cup ground almonds (or almond meal or sub regular (gluten-free) flour) (75 g)
1/4 cup coconut oil (60 ml) melted
3 tbsp agave syrup or coconut syrup
pinch of salt

Key Lime Filling:
1 can coconut milk (400 ml) full-fat
1/3 cup fresh lime juice (80 ml)
2 tbsp cornstarch
1/2 tsp agar-agar (or sub 1 tbsp more cornstarch)
1/4 cup rice syrup (or sub maple or agave or regular sugar) (80 g)
1 tsp vanilla extract
1/2 tsp matcha powder (optional)
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Instructions
Pie Crust:
Preheat the oven to 180℃ (355℉). Grease a 8-inch tart tin (20 cm) with coconut oil.
In a blender or food processor, add oats and almonds. Process until finely ground.
Add coconut oil, agave syrup and a pinch of salt. Mix until just combined to form a ball. (If it is still too crumbly, add a bit more oil/ agave syrup).
Press down the mixture into the button and sides of your greased tart tin with your fingers.
Bake for 20 minutes, or until golden-brown. Let the tart cool completely afterwards.
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Key Lime Filling:
Heat up coconut milk in a saucepan.
In a cup, add lime juice and cornstarch. Mix until dissolved.
Next add it to the hot coconut milk along with agar-agar, rice syrup, vanilla (and matcha if desired). Stir the mixture constantly until it begins to cook and thicken. Keep stirring and cook for approx. 1 minute more.
Then Remove from the heat and set aside. Allow to cool down until room temperature.
Pour the key lime filling into your prepared tart.
Let set in the fridge for at least 3 hours (or overnight) to firm up.
Decorate your tart with lime or lemon slices and red currants or other fruits/ berries before serving, if you like.
Enjoy! 😊

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