Key Lime Pie (raw, vegan, gf)
Adapted from Out Cooking It (The First Descents Cookbook) and Lisa Nielson, Holistic Fitness and Nutrition Advisor
Recipe type: Dessert
Serves: 1 pie
  • For the crust:
  • 1⅓ cup low sugar, gluten-free granola
  • 1 cup raw unsalted nuts, such as pecans, almonds, hazelnuts, brazil nuts, etc...
  • 1½ cups raw dates, about
  • ⅛ teaspoon salt
  • For the filling:
  • 1 medium ripe avocado, about 7½ ounces
  • ¾ cup freshly squeezed lime juice
  • ½ cup light agave nectar
  • 6 tablespoons full fat coconut milk
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 2 tablespoons soy lecithin*
  • ½ cup coconut oil
  • finely grated zest of one lime
  1. Blend the granola and nuts in the food processor until they reach a rough sandy texture. Add the dates and salt, blending until the mixture sticks together. Press into a pie pan and set aside.
  2. Halve the avocado, remove the seed, and scoop out the flesh into the pitcher of a blender. Add the lime juice, agave, coconut milk, vanilla, and salt. Blend until smooth. Add the lecithin and coconut oil. Blend until well incorporated.
  3. Pour the filling into the prepared crust. Smooth out the top using a flat spatula or frosting spreader. Sprinkle some of the lime zest over top of the filling. Refrigerate for 1-2 hours until set. Pie can also be chilled in the freezer for 20 minutes to speed up the setting process.
  4. *Soy lecithin is a vegan thickener that works when blending cold ingredients, ie: doesn’t need to cooked like corn starch or tapioca starch in order to thicken and set. Look for it in health food stores in the supplement aisle. Sometimes stores stock Bob’s Red Mill brand lecithin as well.
Recipe by Spoon With Me at