No-bake lime pie

No bake
DessertCake and pastries6 slices20 minutes preparation8 minutes soaking

This is what you need

For the crust:Dates150 gHazelnuts brown100 gGrated coconut40 g
Vanilla powder1/2 tsp
For the filling:Cashew nuts200 gMaple syrup grade C4-6 tbsp
Coconut oil (deodorised)2 tbsp
Coconut milk 80%80 g


Cake tin

This is how you make it

  1. Put a can of TerraSana coconut milk in the fridge the night before, so that the fat separates from the liquid and the top hardens.
  2. Soak the cashews overnight in cold water or in hot water for 1-2 hours (the nuts are no longer raw then).
  3. Make the bottom with the hazelnuts, dates, coconut grater, thevanilla extract and possibly, a pinch of salt in the food processorIf it Doesn't stick together well enough to make it into a bottom? Add a tablespoon of maple syrup.
  4. Grease a round cake pan of maximum 18cm (no bigger, then your filling will be too thin) or clamp a sheet of baking paper in it. Press the dough until a nice bottom and refrigerate while you make the filling.
  5. Melt the coconut oil in a container in the oven.
  6. Rinse the cashews. Then add the coconut oil, maple syrup and the lime juice in the food processor and mix to a nice, even consistency.
  7. Scoop the coconut cream out of the can and add it, along with the grater of twolimes and possibly a pinch of sea salt and grind to a super smooth mass.Taste and adjust your spoonfuls of maple syrup if needed.
  8. Pour the filling on the bottom and let it stiffen overnight in therefrigerator.
  9. Garnish with pieces of pistachio or hazelnut and some lime zest.


  • Replace the lime juice with orange or lemon juice!