This Key Lime Pie Is My Pride And Joy

by snuggerson

A few years ago chef-hubs went on a crazy raw food bender. “You’ll feel so good!” he said. “It’s so cleansing for your body!” he said.

It was fun for about two days. And then it was horrible.

I’m from Minnesota, and in the dead cold of winter I need warm gooey comfort food. Thankfully, it only took one round of raw-veggie-PMSing-Sam to convince him that we needed to return to our baking and frying ways. We emerged from our month of clean-eating unscathed and toting a recipe for the best (and healthiest) summer dessert recipe EVER.

It is not an exaggeration to say that this is the best key lime pie that I have ever tasted – it’s a beautiful shade of green, smooth, tangy, refreshing and has awesome, natural lime flavor. I’m notorious for bragging about the recipe, and rightfully so! You’ll never believe what’s in it.

It’s so easy too! No elbow grease required, just plop everything into your food processor and go.

Okay, I’ll stop. Just try it. You’ll thank me. (Plus, it’s Cinco de Mayo weekend. Mexican food + lime dessert = win.)

key lime

Coconut Macadamia Key Lime Pie with Tequila Whipped Cream
Inspired by Raw Food Real World: 100 Recipes to Get the Glow

Get. Your. Spoon. Ready. This killer dessert is easy, raw, vegan and gluten-free.
Admittedly, raw “baking” can be expensive and tedious. Over time, I’ve adapted the recipe to be a bit more user-friendly.

For the crust

2 cups raw macadamia nuts (if you must, sub cashews)
1 cup shredded unsweetened dry coconut
1 tablespoon lime zest
2 tablespoons lime juice
1 teaspoon sea salt
3 teaspoons sugar
2 tablespoons agave
1 tablespoon coconut butter or oil
Splash of vanilla

Combine all ingredients in a food processor (chunks are okay). Press a healthy layer into the bottom of your serving vessel(s) (pie tin, parfait cups, mason jars). Chill. There’s no need to clean out your food processor, the filling goes in next!

For the filling

5 ripe avocados
1/2 cup fresh lime juice
1/4 cup packed lime zest (6-8 limes)
2 tablespoons coconut butter or oil
1/2 teaspoon sea salt
Splash of vanilla
Sugar or agave or both to taste (Personal preference rules here! I add slowly, and usually use a combination of sweeteners. 6-10 tablespoons.)

Combine all ingredients in a food processor, adding sweetener to taste. Fill your serving vessel(s). Chill.

For the topping (Optional! Not vegan, but SO delicious)

Some heavy whipping cream
Some sugar
Some tequila

Whip! Top! Eat! Now!

In Hawaii, I will have limes and avocados up the wahzoo! #SOEXCITED

*Variations and Notes:

You should eat your tasty creation right away (never a problem in our house). The main ingredient is avocado, and even with a healthy dose of citrus, it will brown over time. If for some reason you’re unable to finish, freeze your leftovers. Just make sure to thaw for a few minutes before enjoying in the future.

For a vegan topping, try coconut milk “whipped cream”. Recipe here. Add tequila (or not). Yum!

For a simple, more affordable, non-raw/vegan/gf crust, try the more traditional graham cracker option. No judgements here.

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