Health and Wellness Coaching

Raw Vegan Key Lime Pie

Raw Vegan Key Lime Pie

This delicious raw vegan key lime pie is so easy to make you will memorize this recipe!
I used xanthan gum as I prefer the “cheesecake” consistency it gives this pie. But the coconut butter works beautifully!
In the past, I made popsicles with the same recipe; and by omitting the xanthan gum, you can make a lovely key lime pudding.

 

 

 

 

Raw-Vegan Key Lime Pie

 

 

 

Raw Vegan Key Lime PieRaw Vegan Key Lime PieRaw Vegan Key Lime PieRaw Vegan Key Lime Pie

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Crust 

Ingredients:

  • 2 cups almonds
  • 1/2 cup coconut flakes
  • 1/2 cup date paste
  • (To make date paste, pit and soak 6-8 dates in 1/4 cup water for an hour, then blend in a Magic Bullet or food processor)
  • 1/8 cup coconut oil, melted
  • 1/4 tsp vanilla extract
  • 1/8 tsp salt

Add almonds to food processor and blend until fine, add the rest of the ingredients and pulse until blended but crumbly. You want the “crust” mixture to stick together when pinched between your fingers but not too sticky. Press firmly and evenly into a tart pan with a removable bottom.

Filling 

Ingredients:

  • 3/4 cup fresh lime juice (About 6 limes, or 12 key limes)
  • 1/2 cup maple syrup (or agave nectar)
  • 1/4 cup coconut milk
  • 1 cup avocado (about 2)
  • 2 tsp vanilla extract
  • a pinch of salt

 

Blend in blender until creamy.

Then add:

  • 2 tablespoons lecithin powder (or 2 teaspoons xanthan gum or 3/4 cup coconut butter)

 

Blend well in a high-speed blender. Pour into crust and chill about 2 hours in the freezer. To serve, unthaw about 10-15 minutes. Alternately, you can pour the filling into bowls or glasses and refrigerate for an hour and serve as a pudding. You can also freeze the filling for a few hours and serve as ice cream.

 

Raw-Vegan Key Lime Pie

Key Lime Pie

 

Raw Vegan Key Lime Pie

Course Dessert
Keyword Avocado, Key Lime, Pie, Raw-food
Prep Time 30 minutes
Servings 8

Ingredients

Crust 

  • 2 cups raw almonds
  • 1/2 cup coconut flakes
  • 1/2 cup date paste
  • 2 tablespoons coconut oil
  • 1/4 teaspoon vanilla extract
  • a pinch of sea salt

Filling 

  • 3/4 cup fresh lime juice (about 6 limes)
  • 1/2 cup maple syrup
  • 1/4 cup coconut milk
  • 2 avocados
  • 2 teaspoons vanilla extract
  • a pinch of sea salt
  • 2 tablespoons lecithin powder (or 2 teaspoons xanthan gum or 3/4 cup coconut butter)

Instructions

1. Date Paste: To make date paste, pit and soak 6-8 dates in 1/4 cup water for an hour, then blend in a small blender, or immersion blender, or food processor. Set aside.

2. Add almonds to food processor and blend until fine, add the rest of the ingredients and pulse until blended but crumbly. You want the “crust” mixture to stick together when pinched between your fingers but not too sticky. Press firmly and evenly into a tart pan with a removable bottom.

3. Blend the filling ingredients in a blender until creamy. Then add: 2 tablespoons lecithin powder (or coconut butter/xanthan gum). Blend well in a high-speed blender. Pour into crust and chill about 2 hours in the freezer. To serve, unthaw about 10-15 minutes. Alternately, you can pour the filling into bowls or glasses and refrigerate for an hour and serve as a pudding. You can also freeze the filling for a few hours and serve as ice cream.

 



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