Recipe / Raw Key Lime Pie

A glorious take on a classic warm-weather dessert. Our raw vegan key lime pie recipe combines the healthy fats of coconut oil, ripe avocados, and coconut milk to achieve a delectably creamy texture (minus the guilt that comes from taking a second piece).

For an added twist, substitute lime juice with our tropical #18 juice blend!

Crust Ingredients:

1 ¼ cups of macadamia nuts

1 ¼ cups of pecans

½ cup of dried, pitted dates (soaked in water for 60 minutes)

2 tablespoons of Glory Nut Butter

¼ teaspoon of vanilla extract

Pie Filling Ingredients:

1 ½ cups of fresh lime juice OR Glory #18 Juice (if you’re feeling glorious)

1 cup of agave syrup

½ cup full-fat coconut milk

2 ripe avocados, pitted and peeled

2 tablespoons of vanilla extract

¼ teaspoon of salt

1 ¼ cups of coconut oil

Directions:

1. Lightly grease a 9-inch baking dish with coconut oil.
2. Add macadamia nuts, pecans, dates, Glory Nut Butter and vanilla into a food processor. Process until the mixture is soft and malleable.
3. Press mixture into the bottom of your greased baking dish.
4. Put lime or #18 juice, agave syrup, coconut milk, avocados, vanilla extract, salt and coconut oil in a blender. Blend on high speed until smooth.
5. Pour the filling over the crust. Cover your baking pan and freeze overnight
6. Thaw 10-15 minutes before serving. Enjoy!

Image courtesy of Hello Veggie.