Key Lime Pie (Raw!!)



Most friends that I served this raw pie to have been absolutely amazed and surprised by the flavour of it and even more once they heard that it has no cream, no dairy, no flour in it at all!!


Key Lime Pie
Yields 1
  1. 1 1/4 cup (150 g) macadamia nuts
  2. 1 1/4 cup (125 g) pecan nuts
  3. 3 ounces date paste (85 g) (pitted dates finely chopped)
  4. 1/4 - 1/2 tsp vanilla extract
  5. 1/8 - 1/4 tsp salt
Lime Filling Ingredients
  1. 3/4 cup lime juice
  2. 1/2 cup agave syrup
  3. 1/4 cup coconut milk
  4. 1 cup avocado (pressed together) (very important to have a good tasty ripe avocado!)
  5. 1 tsp vanilla extract
  6. 1/8 tsp salt
  7. 2 tbsp lecithin
  8. 1/2 cup + 2 tbsp coconut oil
Preparation Crust
  1. Add all ingredients, but only half the amount of the dates into a food processor.
  2. Pulse several times until crust starts to rise on the sides of the bowl. Stop the machine and scrape with a spatula.
  3. Repeat a few times until nuts are well broken down. Add the remaining date paste and continue blending in food processor.
  4. The final result of the crust should be a mixture that can hold together with a gentle squeeze.
  5. Lightly grease the entire inside of a pie pan with some coconut oil.
  6. Distribute crust evenly on the bottom and sides of the pie pan and lightly press with your hand.
  7. Set aside.
Preparation Lime Filling
  1. Add all ingredients to blender except coconut oil and lecithin.
  2. Blend well until smooth and creamy.
  3. Stop blending and add lecithin and melted coconut oil.
  4. Resume blending until oil and lecithin are well incorporated.
  5. Taste! Is it sweet and sour enough for you??? If not add some more agave syrup for sweetness or lime for sourness.
  6. Pour filling into pie pan with the prepared crust.
  7. Place in freezer for 1 - 2 hours
  8. Finish or garnish your pie according to your fantasy...for example with slices of lime.
  1. Cover in plastic wrap and store in freezer. Stays well for up to 2 weeks.
Yvette’s Healthy Kitchen


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