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Raw Vegan Key Lime Pie
Prep Time
30 mins
Course: Dessert
Cuisine: American
Keyword: Avocado, Key Lime, Pie, Raw-food
Servings: 8 servings
  • 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
  • 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)
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.