Vegan Key Lime Pie (no bake, gluten-free, refined sugar free)

0 Line an 8 inch cake pan with 2 strips of parchment paper about 3 inches wide and lay them criss cross on the bottom of the pan. This creates tabs so you can remove the pie easier once it’s frozen.
1 In your food processor, add all the crust ingredients. If your dates are super dry, make sure to soak them in warm water for 10 minutes then drain well. Process until nuts and dates are broken down and in small pieces that stick together. It should stick together when you squeeze it in-between your fingers. If it’s too crumbly, add a tiny bit of water (1/2 tsp at a time) and pulse the food processor again. If it’s too wet, add more nuts.
2 Press crust down into the pan and make sure it is evenly spread throughout. You can wet your fingers so it doesn’t stick to your hands as much. Firmly pack it down, then place in the freezer while you make your filling.
3 To make the filling, drain the soaked cashews and add all filling ingredients into your high speed blender. Blend until smooth, scraping down the sides halfway through. Taste and adjust flavors. You can add more lime juice if you want it more tart or more maple syrup if you want it sweeter.
4 Pour filling into prepared pan with crust. Drop the pan against the counter a few times to get the air bubbles out and smooth out the top. Sprinkle extra lime zest on top if desired. Place in the freezer for at least 6 hours or overnight.
5 When you are ready to eat it, let it sit out at room temperature for 10 minutes. Then hold on to the tabs and carefully lift the pie out of the pan. Place on a plate and let it sit for another 5-10 minutes to thaw more. Slice and enjoy! Keep leftovers in the freezer.