I’ve made many of these pies in my years as a Nutritionist, but they have continuously evolved. In the beginning, they contained 1 cup or more of Agave Syrup for sweetener, or Soy Lecithin for thickening, neither of which I can feel comfortable about promoting. So I’ve tried many times to get it right: the flavour balance, the consistency, not too sweet, not to tart.
I am finally satisfied.

Of note for this pie: it MUST set in the fridge overnight or you will be attempting to serve up a gooey pile of mush, which is not ideal. So be sure to make this recipe the night BEFORE you serve, and if you are serving up some coconut whipped cream along side, pop those cans of coconut milk in the fridge too so that you are entirely prepared for the dessert challenge and need only that 10 minutes to whip up your cream!! 😉

Intensely Good Raw Key Lime Pie

Makes 1 large 8” round pie or 12 individual, muffin sized tarts
Ingredients:
For the Crust:
3/4 cup packed, pitted medjool dates (note, if your dates are dry, soak them in boiling water for 5-10 minutes)
1/2 cup almonds
1/2 cup pecans
1/2 cup shredded, unsweetened coconut
1 tsp vanilla
1/4 tsp salt
1/2 cup oats
For the Filling:
1/2 cup cashews, soaked overnight & rinsed
2 ripe avocados
2/3 cup freshly squeezed lime juice
1/2 cup coconut cream
2/3 cup maple syrup
2/3 cup coconut oil, melted
1/4 tsp salt
Instructions:

For the crust, blend all ingredients in your food processor until a coarse meal is formed. Mix should stick together. Press evenly into a greased pie plate with wet hands, bringing the crust mix up the sides. Place crust in the fridge while you make the filling.
For the filling, combine all ingredients in your food processor until smooth (this may take several minutes), scraping the sides a few times. Pour filling over your crust and set pie in the fridge or freezer overnight. If serving from the freezer, allow pie to defrost roughly 20minutes before serving.
Serve pie with coconut whipped cream and fresh raspberries, if you have them 😋