Laura's Vegan Table


  • 2 cups raw cashews (unsalted)
  • 2 cups pitted dates
  • 1/2 cup shredded, unsweetened coconut
  • 1/8 teaspoon salt


  • 1 1/2 cups raw cashews
  • 1 large avocado, pitted and peeled
  • 1/2 cup pure maple syrup
  • 1/2 cup melted refined coconut oil, or an additional 1/2 cup raw cashews, soaked and drained
  • 1/4 cup fresh lime juice
  • 1 tablespoon finely grated lime zest
  • 1 teaspoon vanilla extract
  • pinch of salt

The color and taste of lime has always appealed to me and reminds me of spring. A bit more tart than lemon, this citrus fruit is very refreshing and just looks so pretty. Key lime pie was one dessert I always loved and this was really a fun dessert to make. The lime juice and zest adds just the right amount of tartness and true, natural lime taste. The lime filling is creamy and a nice compliment to the super simple crust, made with just a few ingredients. This recipe is also gluten free.


For the crust, add the cashews, coconut, pitted dates, and salt to a food processor. Process until the ingredients are mixed well and stick together. Pour into a parchment lined 9″ x 9″ square pan. Place into the freezer for a few minutes to firm up while you make the filling.

For the filling, first place the cashews in a bowl and add boiling water to soften them. Soak them for about 15 minutes, then drain them. Next, place the cashews and the rest of the filling ingredients into a blender and blend on high for about a minute until smooth and creamy. Remove the crust from the freezer and pour the filling over the crust, using a spatula to smooth out the top. Put the pie in the freezer for about an hour, then transfer it to the fridge to let set for another few hours, or overnight. Keep it in the fridge until ready to serve. Cut into squares and serve.