Raw Key Lime Pie

By Romy
July 26, 2013
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Raw Key Lime Pie

Author Notes: This is one of my favorite recipes published in "Food-Healing: Cooking with Qi: The Ultimate High-Phytochemical Cookbook," written by Jeff Primack, Anisa Taylor, and Steve Wood.Romy

Makes: 8 slices

Crust Ingredients

  • 1 cup almonds or pecans
  • 1/2 cup walnuts
  • 1/4 cup coconut flour
  • 2 cups dates
  1. Add nuts, coconut flour and dates to blender, in that order. Pulse until dates mix in and blender stops blending smoothly, about 5-10 seconds.
  2. Take out of blender and hand knead into a ball until consistency is like dough.
  3. Press into a pie plate starting from the center working your way to the edges, until evenly spread throughout pan. You can use a fork to give it a pie crust look by pressing with the fork flat around the edges.
  4. Optional, for a firmer crust, dehydrate crust for 2 hours at 110 degrees.

Filling Ingredients

  • 4 avocados (optional 1 seed)
  • 3/4 cup lime juice (takes approx. 10 limes)
  • 3/4 cup maple syrup
  • 1 cup coconut oil
  1. Add lime juice, maple syrup, coconut oil and avocados into the blender in that order.
  2. Pulse a few times to get it started and then blend 1 cycle on speed 10.
  3. Pour into the pie plate and chill for 2 hours.

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