06 July 2012

RECIPE: Raw Key Lime Pie

Well, my intention of blogging at a scheduled time every day of the week lasted...hmmmm...a day.

The best laid plans of mice and men...

Blah. Blah. Blah.

Instead of getting down on myself though, I'm just going to hop right back on board!  And today's post, a recipe!!!  I made this raw key lime pie as dessert for me and my mom on the Fourth and thought I would share it with the internet world!

Raw Key Lime Pie


-  1 3/4 c. walnuts
-  2 large Medjool dates, pitted
-  1/2 t. pure vanilla extract
-  Pinch sea salt

Key Lime Filling
-  1 large avocado
-  Juice of 3 limes
-  2 T. liquid coconut oil*
-  2 T. agave nectar
-  1/2 t. pure vanilla extract
*Note: You can liquify coconut oil by placing the container in warm water for a few minutes.


1.  Grease a 9" pie plate with coconut oil and set aside.
2.  Add walnuts to food processor and pulse until nuts reach a coarse crumb consistency.  Add dates, vanilla extract and sea salt until mixture achieves a dough-like consistency, taking care not to over process.
3.  Press crust into prepared 9" pie plate and place in refrigerator for 30 minutes to an hour to firm up and set.
4.  Make filling by adding avocado, lime juice, coconut oil, agave nectar and vanilla extract to the blender.  Blend well, approximately 3 minutes.  Allow mixture to chill in the refrigerator (still in the blender) for an hour or so.  Remove filling mixture and crust from refrigerator, pulse the filling mixture in the blender a few more times, scraping down the sides as necessary, and when thick and creamy, add to crust shell.
5.  Re-chill mixture for at least another hour.

NOTE TO SELF:  Take food photography classes.

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