Key Lime Pie


For years Key Lime pie has been one of my favourites. Typically made with condensed milk, sugar and a wheat base, pies and cheesecakes like this are out of the question for me today. Of course there’s the ‘raw vegan cheese cakes’ that are all the rage right now, and while I don’t disagree that they are beyond delicious, they contain a staggering amount of nuts in order to give it texture, which are really expensive on mass and are really high in fat, and thus tons of calories and guilt (which is fine, once in a while, but when it’s staring at you from the fridge it’s hard not to devour an entire cake in a few days!).

Then I discovered the wonders of tofu. Protein packed and naturally low fat, when tofu is blended and left to reset, it forms a beautiful strong cheesecake texture and the subtle flavour allows added flavours to fully shine. Tofu is quite processed, which is why I don’t use it that often, but in treats I think it’s a winner.

This recipe is easily adapted. To make a chocolate cheesecake, simply replace the limes with 5tbsp Cacao powder and half a bar of dark chocolate (melted first).


For the Base:

  • 50g Oats
  • 30g Gluten free plain flour
  • 90g Chopped Dates
  • 10g Chia Seeds
  • 40g Cashew Nuts
  • 15g Almonds
  • 1tsp Ground Ginger

For the Middle:

  • 350g Silken Tofu
  • 3 Limes (Juice and Zest)
  • 1tbsp Date Syrup
  • 1tbsp Coconut Oil
  • 1tsp Maple Syrup
  • Optional (For extra green-ness!) 1tsp Matcha Powder

For the Top:

  • 1 Plain Coconut Yogurt (Approx. 125g)

Makes Approx. 7 slices

1 Slice approx: 230 Calories / 10.6g Fat / 2.9g Fibre / 20.4g Carbs / 13.9g Protein


Preheat the oven to 180c. Put all of the Base ingredients into a food processor and blend until roughly but finely chopped. Spread the contents into a 6″ tin (one with a lift up bottom really helps for when you need to turn it out!) and press down until firm. Bake for 15 minutes.

Once baked, leave to cool completely. Add the Middle ingredients to the food processor and blend until smooth and creamy. Pour evenly onto the cooled base and leave to set for a few hours. Once nearly firm, spread over the yogurt topping. Leave to set in the fridge overnight.

This should keep in the fridge for around a week, but if you don’t think you will eat it all in this time, set aside some slices and freeze.






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