Ten whole ingredients. No refined sugar. No baking.

raw key lime pie

Raw Key Lime Pie with Coconut-Almond Crust
Ten whole ingredients. No refined sugar. No baking.
For the crust:
  • 1 cup toasted almond slices (or nut of your choice)
  • ½ cup unsweetened coconut flakes (plus more for topping if desired)
  • 7 Medjool dates, pitted
  • 2 tablespoons coconut oil, melted
  • ½ teaspoon raw vanilla extract (or substitute regular vanilla extract for an almost-raw pie)
  • ⅛ teaspoon salt
For the filling:
  • 2 cups raw cashews, soaked in water for at least two hours (water discarded when finished soaking)
  • ½ cup maple syrup
  • 3 Medjool dates, pitted
  • ½ cup raw coconut oil
  • 1 ½ avocados
  • 1 cup freshly squeezed lime juice (reserve a few lime slices for garnish, if desired)
  • ¼ teaspoon sea salt
For the crust:
  1. Place almond slices (or nut of your choice) and coconut flakes into food processor and process for two minutes or so.
  2. Add the 7 dates (pitted and cut in half) into food processor and pulse until combined.
  3. Melt 2 tablespoons coconut oil. Allow to cool for a minute, then add it along with vanilla extract and ⅛ teaspoon of salt to the mixture.
  4. Process everything until the mixture is crumbly and sticky. Pinch a bit of the mixture between your fingers -- it should stick together. If it does not, add another date or two.
  5. Press mixture into pie dish and refrigerate.
For the filling:
  1. Blend the cashews, maple syrup, dates, and coconut oil in the most powerful high-speed blender or food processor you have (a NutriBullet or Vitamix is ideal) until smooth.
  2. Add the avocado, lime juice, and salt and blend until light and creamy.
  3. Spoon filling into pie crust and transfer entire pie to freezer to firm up for at least an hour.
  4. Remove pie from freezer 20-30 minutes before slicing and serving.
  5. Top with additional coconut flakes and lime slices. Pie can be stored in freezer


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