Raw Key Lime Pie
This rich, creamy and all-around delicious Raw Key Lime Pie recipe is from The Blossom Cookbook by Ronen Seri and Pamela Elizabeth.
Servings: 12 people
For the Crust
- 1¼ cups macadamia nuts
- 1¼ cups pecans
- ½ cup dried pitted dates, soaked in water for 1 hour
- Pinch of salt
- ¼ teaspoon vanilla extract
For the Filling
- 1½ cups fresh lime juice from about 12 limes
- 1 cup agave syrup
- ½ cup full-fat coconut milk
- 2 ripe avocados halved, pitted, and peeled
- 2 tablespoons vanilla extract
- ¼ teaspoon salt
- 1¼ cups coconut oil
Make the crust:
Lightly grease a 9-inch springform baking pan with coconut oil.
Put the macadamia nuts, pecans, dates, salt, and vanilla in a food processor and process until the mixture is soft and easily workable. Press the mixture into the bottom of the prepared pan.
Make the filling:
Put the lime juice, agave, coconut milk, avocados, vanilla, salt, and coconut oil in a high-speed blender and blend until smooth.
Pour the filling over the crust, cover with plastic wrap, and freeze overnight. Thaw before serving.
Store leftovers in the freezer until ready to eat. Thaw for 15-20 minutes before eating.
Will keep in the freezer for 2 months.