Raw and Vegan Key Lime Pie

Process the oats in a food processor until they become a coarse flour.

Add the dates, salt, vanilla and 1 Tablespoon of date molasses and pulse until the mixture comes together. It will be crumbly but you should be able to form it into balls with your hands.

Press the crust into a greased 5″ round baking dish (I used a brie baker for this).

Next, process the cashews and almonds into a flour.

Add the coconut oil, vanilla, 2 teaspoons of date molasses, and citrus juices to the food processor and process until the mixture is smooth. This will take about 8 to 10 minutes. Add water as needed to get the mixture to the consistency of peanut butter.

Spread the filling onto the crust and top with shredded coconut if desired. Refrigerate overnight to allow the pie to set before cutting into it.

(The pie will hold its shape very well. I was able to remove it easily from the brie baker once it had set.)