Cashew Coconut Key Lime Pies, original recipe by Veronica Kablan, created in partnership with Navitas Organics.
These little pies are a fun twist on a raw cashew cheesecake, with that familiar zippy tartness that makes key lime pie so distinctive. And, they’re both gluten- and dairy-free! The crust can be made one of two ways: frozen for a more softer, classic cashew cheesecake crust, or baked quickly for a crunchier, lightly toasted variation that’s reminiscent of a traditional key lime pie crust. ⠀