I am so excited to share this delicious raw key lime pie with you. It is super easy, take hardly any time at all, and is from my favorite new cookbook, Raw To the Rescue by SOSRAW.  It is  full of fantastic information about healthy living and loaded with awesome recipes. 

  • crust

2 cups raw, unsalted cashews
½ cup shredded, unsweetened coconut

1 cup pitted dates

1/8 teaspoon sea salt

  • filling

1 large Hass avocado, pitted and peeled
1 ½ cups raw cashews, soaked in water for at least 2 hours and drained

½ cup melted coconut oil

¼ cup freshly squeezed lime juice

½ cup pure maple syrup or agave nectar

1 teaspoon natural vanilla extract

Pinch sea salt

1 tablespoon lime zest (optional)

To make the crust, add the cashews, coconut, pitted dates, and sea salt to your food processor, fitted with the “S” blade. Process until the ingredients are mixed and broken down well, and they stick together when you collect a small handful and squeeze.

Press the crust ingredients evenly into the bottom of on oiled, pie dish.

To make the filling, blend the ingredients together in a high-speed blender or food processor until silky smooth. Spread the filling over the crust and use a spatula or inverted knife to make the top very smooth.

Chill the pie in the freezer for an hour, then transfer it to the fridge and let it set for another 3 hours, or overnight. Cut into slices and serve.

Alternatively, you can make four tartlets in place of one pie.
Cover and store the pie in the fridge for up to 3 days, or in the freezer for up to 10. If you freeze the pie, defrost the slices in the fridge for several hours before serving.
To your Rawness, Jackie

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