By contributor Alexandra Courts 

This key lime pie recipe of mine is raw, gluten-free and vegan! And since it’s no bake, it’s a snap to make! What’s not to like?

Ingredients:

Crust…

• 2 1/2 cups pitted dates
• 1/2 cup shredded unsweetened coconut
• 1 cup raw almonds

Filling…

• 2 1/2 cups cashews, soaked overnight and drained
• 3/4 cup full-fat coconut milk
• 1/2 cup lime juice (from 4-5 limes)
• 1/4 cup agave syrup

Directions:

1. In a high-speed blender, blend the raw almonds. Add the remaining crust ingredients and blend until combined.
2. Line an 8 inch round cake pan with plastic wrap. Press the mixture into the pan to form the crust.
3. Blend all of the filling ingredients together in a high-speed blender until smooth.
4. Pour filling into crust. Level the mixture with a spatula and place pie in freezer for about an hour or until it has set.
5. Let the pie thaw before slicing. Serve and enjoy! Keep leftovers in fridge.

Makes 1 pie (about 6 servings)