Ten whole ingredients. No refined sugar. No baking.
Raw Key Lime Pie with Coconut-Almond Crust
Ten whole ingredients. No refined sugar. No baking.
Author: APB: Eats
Ingredients
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
Instructions
For the crust:
- Place almond slices (or nut of your choice) and coconut flakes into food processor and process for two minutes or so.
- Add the 7 dates (pitted and cut in half) into food processor and pulse until combined.
- 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.
- 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.
- Press mixture into pie dish and refrigerate.
For the filling:
- 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.
- Add the avocado, lime juice, and salt and blend until light and creamy.
- Spoon filling into pie crust and transfer entire pie to freezer to firm up for at least an hour.
- Remove pie from freezer 20-30 minutes before slicing and serving.
- Top with additional coconut flakes and lime slices. Pie can be stored in freezer