Lime pie
Servings Prep Time
10doses 1h
Cook Time
5min
Servings Prep Time
10doses 1h
Cook Time
5min
Ingredients
Crost
  • 120g almond
  • 100g dates w/ no seed
  • 100g biscuitsI used vegan ones from speltand sugarfree
  • 50g coconut oil
  • 1tea spoon vanilla strat
  • 1tbsp water
Filling
  • 400g tofu silken
  • 300ml almond drink
  • 170g rice syrup
  • 1 tbsp arrow root flour
  • 1flat tbsp agar-agar in powder
  • zest and juice of 2 limes
Instructions
Crust
  1. In a food processor, grind the almonds and set aside.
  2. Mince the biscuits and mix with the almonds.
  3. Put the dates, the water and the vanilla strat in a food procesor and shred until you have a paste.
  4. Then add the date’s paste and coconut oil (which should be liquid) to the cookie and almond mixture. Wrap until homogeneous and form a ball.
  5. Line a pie dish (it is important that the bottom is removable) with the dough, pressing well until it covers all its surface.
  6. Put in the fridge.
Filling
  1. Add agar-agar and the arrowroot flour to the cold vegetable drink and stir until both are fully dissolved.
  2. Blend the silken tofu and then add it to the vegetable drink.
  3. Wrap well and bring to boil stirring constantly. Let it boil for about 2 minutes and turn it off.
  4. Last but not least, add the rice jelly and the juice and zest of the limes. Stir until fully wrapped.
  5. Pour in the pie and return to the refrigerator.
  6. Serve it cold and with lime zest on the top.