Raw Vegan Key Lime Pie
Let’s see…One…two…three…Yup. Including mini versions, I have made 14 of these pies in the last week.
First, I made several mini pies for a raw foods class that I taught in San Antonio last weekend. In that version, I pressed the crust into the bottom of several ramekins. And, I left the coconut oil out of the filling so that it maintained a consistency that was similar to a pudding. Then I could easily spoon the filling over the top of the crust and eat it immediately. The purpose of adding the melted coconut oil to the filling is so that once it is chilled, it will set up almost like a regular key lime pie. Without it, you can’t really slice a large pie into pieces, but it does make a nice custardy filling for individual pies.
After teaching the class I had some crust left over and several avocados. Being allergic to avocados, the only hope these little guys had of being consumed was for me to make another pie for other folks to eat.
And, I knew just the group to feed it to.
For the last several weeks I have been volunteering for the Sustainable Food Center, and I’m telling you, no one loves or appreciates good, fresh, organic, healthy food like these folks. Seriously. Last week, I was sitting in the SFC office eating my lunch and a crowd gathered around to admire the fresh candy cane beets in my salad, more than one person asking which farmer from Saturday’s Farmers Market I had purchased them from.
When has that ever happened in your office?
These folks are more passionate about fresh produce than my cats are about naps and bowls full of kibble- and that is saying a lot. They do so many amazing things for our community and are a huge reason that the local, organic food movement has such a huge following in Austin.
I thought the least I could do is make them a pie.
Raw Vegan Key Lime Pie
makes one nine inch pie
To melt the coconut oil without heating it above 110 degrees, let it sit in a 110 degree dehydrator for about an hour before making the pie. Or, you may melt it in a saucepan over very low heat, removing it immediately from the heat once it is almost completely melted.
Crust:
1 1/2 cups macadamia nuts or cashews
1/2 cup shredded coconut
2 cups pitted dates
pinch Himalayan or Celtic Sea Salt
Filling:
4 huge Hass avocados
juice of 11 juicy limes
3/4 cup agave nectar
1/2 cup virgin coconut oil, melted
1. For the Crust: In a food processor, combine nuts, coconut, dates, and salt. Process the mixture until it is well combined, a little bit chunky, and sticky. The food processor may shake around a lot, so be sure to hold it in place while it is running. When it is done, press the crust mixture evenly into a 9 inch pie pan.
2. For the Filling: Using either a blender or the food processor, combine the avocadoes, limes, agave nectar, and coconut oil. Blend until smooth (this may take up to 5 minutes in a food processor) and pour the filling over the crust. Smooth the top with an offset spatula. Press plastic wrap directly onto the surface of the pie and place it in the refrigerator for at least one hour and up to one day before serving.
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Comments
Well, Chaya, truth be told, the vivid green color was me going a little overboard in Photoshop. While it is very, very green, it isn’t quite so neon in reality..
Hi! I love your recipes.. I made your roasted butternut squash soup last night.. I was bad though, I did add some cream but the soup was amazing (minus chili because I have a 3 year old). Thanks for sharing your amazing recipes! I will be trying your key lime pie soon! I was wondering.. I would really like to share your website with others but I was wondering if you considered putting that facebook etc button on your pages so that when one shares your page a picture and info pops up with the link? I feel it would be a great addition to your site and bring you more guests. Thanks for sharing your amazing recipes! Thank you!
That is a great idea, Yamuna. I’ll have to make that happen. Thanks so much for the tip, and I am so glad that you liked the soup:)
I’ve all the ingredients lined up in the kitchen to prepare the key lime pie – Can’t wait to try it! Sounds absolutely delicious! I’ve tried a few other recipes, but this one sounds great! Thanks for sharing!
Did it come out that green? That is vivid and beautiful but it could be put on the wall as well as eat it. I’d eat it.