Raw Key Lime Pie

Original recipe from Heart of Raw Food 

Serves 8

CRUST

  • 1 cup macadamia nuts

  • 1 cup coconut flakes

  • 1/4 cup honey or maple syrup

  • 1/2 teaspoon lemon extract

  • 1/2 teaspoon sea salt

  • Coconut oil for greasing

 

FILLING

  • 2 cups avocado meat (about 2 medium avocados)

  • 1/4 cup key lime or lime juice (about 8 key limes or 1 regular lime)

  • 1/4 cup filtered water

  • 1/2 cup honey or maple syrup

  • 1 tablespoon vanilla extract

  • 1/2 teaspoon sea salt

  • 1 tablespoon lecithin (soy or sunflower)

  • 1/2 cup coconut oil

  • 1 lime for garnish

Inspired by a key lime ice cream in Maine, this raw pie recipe has become a favorite among many. It’s creamy, refreshing and simple to make. Key limes are extra juicy and have a distinct flavor, however you can use any type of limes for this recipe. Some varieties of avocado will make for a better pie, try to find creamy avos that are not too stringy or watery. You can omit the lecithin if desired, just freeze overnight before serving. If anyone is weary of avocados in a dessert, don’t tell them what’s in it – they’ll likely thank you later!

Steps:

 

1. Grease a 9-inch glass pie pan with coconut oil. 

 

2. In a food processor, place macadamia nuts, coconut flakes, honey or maple syrup, lemon extract, and sea salt. Process until a crunchy piecrust is formed. Do not over process. Pat down the crust evenly into the pie pan.

 

3. In a blender, scoop out avocado meat. If avocados are stringy, strain the meat through a coarse sieve using a spatula. 

 

4. Add lime juice, filtered water, honey or maple syrup, vanilla extract, and sea salt. Blend on high speed until very smooth. 

 

5. Add lecithin and coconut oil. Blend until smooth. 

 

6. Pour lime filling over the crust. 

 

7. Garnish the pie with lime slices and zest before placing it in the freezer for at least 2 hours. Serve when set or save in freezer for up to 7 days.

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