Ingredients
Bottom
1 cup cashews
1 cup hazel nuts
1/2 cup gluten-free oats
3 tbsp vegan butter, from Naturli
Lime mousse
1/4 cup lime juice, 3-4 limes
1-2 tsp lime zest, finely grated
1 pack silken tofu (300 g)
1 cup whipped oat cream (the solid part of coconut milk works too)
2 tbsp stevia powder, from Good Good
1/2 tsp pure vanilla
Method
Bottom
Melt the vegan butter and cool for a bit.
Add the nuts to a blender or a food processor. Chop really finely.
Mix the nuts, gluten-free oats and the vegan butter thoroughly together in a bowl.
Scoop the crust into a porcelain pie dish, either a large one or few small ones. Press down with fingers to firmly place the crust into the dish and up with the sides.
Lime mousse
Drain off any excess water from the silken tofu.
Zest the limes and squeeze out the juice.
Whip the oat cream. Add the pure vanilla before whipping. I’ve often got some leftovers of whipped oat cream in my fridge and when I do I use it.
Add the silken tofu to a blender or a food processor and let it run until the silken tofu is smooth. Then add the lime juice, zest and stevia powder and let it run until it’s smooth as silk. Stop once or twice to scrape down the sides. Finally add the whipped oat cream and blend well. You can check if it needs more sweetness, people’s taste is very different.
Poor the lime mousse into the pie dish or dishes and let it cool in the refrigerator for at least 4 hours. This pie is even better the day after and keeps well in the fridge for a few days.
Note that it’s not necessary to use cashews and hazelnuts, you can simply use your favorite nuts.
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