Creamy, Decadent and Raw this Key Lime Pie is Perfect to Share!

Key Lime Pie

Have your pie and eat it too with this healthier Key Lime Pie!

It can be challenging to stick to your healthy diet at social events so next time you’re asked to bring a dessert, whip up this raw key lime coconut pie!

Sitting on a bed of almond meal and coconut oil, this pie has a light and nutty flavour that’s full of heart healthy fats, vitamin E, iron and calcium.

Topped with a creamy mixture of cashew nuts, avocado and coconut milk, you’re also getting a good dose of nutrients, antioxidants and fibre making sure that even a small slice of this sweet satisfies your cravings for hours to come.

Gluten, grain and dairy free, this delicious pie will have everyone asking you to do dessert again!

Recipe Snapshot:
Sugar Free – No
Gluten Free – Yes
Dairy Free – Yes
Grain Free – Yes
Protein – Medium
Carbs – Medium
Fats – High

Raw Key Lime Coconut Pie

1 ½ cups almond meal
6 tbsp. coconut oil, melted
¼ tsp sea salt
1 cup raw cashews, soaked and drained
½ cup coconut milk
1 large avocado, peeled and pitted
½ cup freshly squeezed lime juice
1 tbsp. coconut sugar
2 tbsp. coconut oil, melted
Zest of 1 lime, optional

Makes 1 22cm pie to serve 8

In a bowl, combine coconut flour, coconut oil and sea salt and mix well.

Firmly pack mixture down in a pie dish to form the crust and place in the freezer while you make the filling.

For the filling, place the cashews, coconut milk, avocado, lime juice, coconut sugar, remaining 2 tbsp. coconut oil and lime zest into a blender or food processor and mix until smooth, thick and creamy.

Pour filling on top of crust, top with shredded coconut if desired and refrigerate for at least 4 hours or preferably, overnight.

Cut into slices and serve.