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4.34 from 3 votes

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.
Prep Time15 mins
Freeze Time8 hrs
Total Time8 hrs 15 mins
Course: Dessert
Cuisine: Raw, Vegan
Keyword: vegan, vegetarian
Servings: 12 people
Author: Kiersten
Cost: $15


  • Springform pan
  • Food processor


For the Crust

  • cups macadamia nuts
  • cups pecans
  • ½ cup dried pitted dates, soaked in water for 1 hour
  • Pinch of salt
  • ¼ teaspoon vanilla extract

For the Filling

  • 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
  • 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.