When Maz Valcorza opened Sadhana Kitchen four years ago, it was a raw organic vegan cafe attached to a yoga studio in Newtown. It became so popular that it moved to a larger location nearby and she recently launched a second venue in Bondi. She's also the author of The Naked Vegan, which features much-loved recipes from her eatery, such as this dessert.

Key lime pie

Makes 1 serving of a 23cm round pie

Macadamia nut base

400 g activated macadamia nuts

135 g (1½ cups) finely desiccated coconut

3 tablespoons coconut nectar

2 tablespoons lime zest

1 teaspoon vanilla powder

Lime & coconut filling

375 ml (1½ cups) lime juice

2 avocados, flesh chopped

185 ml (¾ cup) coconut nectar

185ml coconut milk (see recipe below)

250 ml (1 cup) cold-pressed extra virgin coconut oil

1 teaspoon spirulina powder

1 teaspoon vanilla powder

2 tablespoons non-GM soy lecithin

pinch of Himalayan pink salt or Celtic sea salt

To serve

Twisty lime slices (see tip below) and lime zest, to garnish

Desiccated coconut, for sprinkling

Process all the nut base ingredients in a food processor until well combined. The mixture should bind to itself when pressed together between your fingers. Press into a 23 cm pie tin lined with plastic wrap and set aside. Blend all the filling ingredients until super smooth. Pour over the pie base, then leave to set in the fridge for 4 hours, or overnight.

Remove the pie from the refrigerator. Just before serving, garnish with twisty lime slices, lime zest and a sprinkling of desiccated coconut.

The pie will keep in an airtight container in the fridge for 5 days, or can be frozen for several months.

Tip: To make twisty lime slices, cut a slit into each lime slice, running from the centre to the outside. Take the two ends from either side of the slit and twist them in opposite directions.

Coconut mylk

Coconut mylk is super creamy and loaded with electrolytes, vitamins, minerals and healthy fats. This is another awesome alternative for people with nut sensitivities or allergies. It's my favourite mylk to brew with chai.

liquid and flesh from 1 young coconut
500ml (17 fl oz/2 cups) filtered alkaline water
2 tablespoons coconut nectar, or 2 pitted medjool dates
pinch of Himalayan pink salt or Celtic sea salt

1. Place everything in a high-speed blender, add a bunch of good vibes and blend on high speed until smooth. Pour through a fine-meshed strainer, or squeeze through a nut milk bag before serving.

2. The mylk will keep in clean, airtight glass jars in the fridge for up to five days

Makes 750mls

Recipes and image from The Naked Vegan by Maz Valcorza (Murdoch Books, 2016).