Key Lime Pie {Raw, Vegan + Gluten Free}

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Key Lime Pie {Raw, Vegan + Gluten Free}

When we think about fruit filled desserts of the seasons… strawberry rhubarb pie mid summer, colorful cobblers in the fall, perfect pumpkin all winter long, and in early spring… Key Lime Pie! The silky texture, perfect pale hue, zesty lime, and energizing taste of sunshine make this classic top our list of favorite treats (ever).

Most vegan versions of key lime pie are cashew based (and of course we love a creamy cashew) but this recipe, inspired by Cafe Gratitude, brings in fresh creamy avocados as well and does not disappoint!

KEY LIME PIE {RAW, VEGAN + GLUTEN FREE}

MAKES ONE 9 INCH PIE OR 12 BARS IN AN 8 X 8 PAN

FOR THE MAC NUT CRUST:

  • 1 cup raw macadamia nuts

  • 1 cup raw pecans

  • 1/2 cup raw soaked cashews

  • 1 cup raw shredded coconut (unsweetened)

  • 1/2 teaspoon ground cinnamon

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon pink Himalayan sea salt

  • 2 tablespoons maple syrup

FOR THE FILLING:

  • 1 cup mashed avocados

  • 1 cup cashews soaked

  • 1 cup fresh lime juice (about 8 limes)

  • 3/4 cup maple syrup

  • 2/3 cup coconut milk (full fat in a can, omit the liquid)

  • 1/2 tsp pink Himilayan sea salt

  • 1/2 tsp vanilla extract

  • 1 cup coconut oil (melted and cooled)

  • 1 T lime zest

INSTRUCTIONS:

FOR THE CRUST:

  1. In a food processor pulse the macadamia nuts, pecans, cashews, coconut, cinnamon and salt until finely ground. Do not over process.

  2. Drizzle in the maple syrup and vanilla and pulse until the mixture comes together with gentle pressure.

  3. Lightly oil a 9 inch pie pan or 8 x 8 inch square pan with coconut oil. Use moist hands to press the crust into the bottom and up the sides. Evenly distribute and chill in freezer while you make the filling.

FOR THE FILLING:

  1. In a blender combine the avocados, cashews, lime juice, maple syrup, coconut milk, salt, vanilla and blend until smooth and creamy. Add the coconut oil and continue blending until complete smooth. You may need to stop and scrape down the sides as you go.

  2. Pour the key lime filling into the prepared crust. Top with zest. Refrigerate the pie for at least one hour, or until the filling is firm and set.

FOR SERVING: (OPTIONAL)

Top with whipped coconut cream, lime slices, or toasted coconut and mac nuts.

Keep covered and refrigerated for up to 5 days.