• Sterling Hart

Raw Vegan Key Lime Pie


Crust: 2 Cups macadamia nuts 1.5 cups coconut flakes 3 cups pitted dates Blend all of these things in a blender or food processor. Mold the crust into pie pans.


Filling: 5 avocados, peeled and pitted 2 cups lime juice (fresh as you can get it!) 1 – 1 1/2 cups agave nectar (light, not dark), or coconut nectar 1 T coconut oil (this holds the shape)


This is the easiest and the yummiest thing you’ll eat in a long time; you just blend it all together and pour it in the crust. Then, just refrigerate for about 20 minutes and its done. The pie filling should have the consistency of a smooth key lime pudding. The more coconut oil you add, the more firm the pie filling will be, but the more it will taste like coconut, so keep that in mind. Personally, I like the smooth and fluffy texture more. If you have a little extra crust left over, sprinkle it on the top of the pie for a little garnish, or you can put a few fresh lime slices on top as well. Enjoy!

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