RAW Key Lime Pie

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RAW Key Lime Pie


Let the summer dessert frenzy commence! Key Lime Pie is the perfect summertime dessert, and if you've never tried out a raw version you simply must as it completely outdoes anything cooked or processed. This recipe by Marquis Matson of Real Raw Kitchen is the perfect place to start as she's truly mastered the art of the raw key lime pie! Flavors of fresh lime, vanilla, and coconut swirl on the palette while the cheesecake-like texture melts in the mouth...

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For the crust:
1 cup macadamia nuts
1 cup cashews
1/2 cup shredded coconut (raw, unsweetened)
1 teaspoon vanilla extract
1/2 teaspoon sea salt
3 dates, pitted

For the filling:
1 1/2 cups cashews (soaked for about 30 minutes)
1 avocado
3/4 cup key lime juice
3/4 cup maple syrup
2 tablespoons coconut water (or plain)
1/4 cup and 2 tablespoons of coconut oil/butter
3 tablespoons vanilla extract
1/4 teaspoon sea salt
(1/2 teaspoon of spirulina if you want a more vibrant green)


For the crust:

1) Put the ingredients in a food processor and pulse until crumbly and sticking together a bit.

2) Dump the contents into the bottom of a 9-inch spring-form pan and press down until the entire bottom is evenly covered.

3) Place in freezer until you are ready to pour the filling on top.

For the filling:

1) Place everything save the coconut, vanilla, and salt into a high speed blender. Blend until smooth.

2) Add the remaining ingredients and blend until everything is incorporated, but do not over blend.

3) Pour the filling atop the crust and then place the pie into the freezer for 2-3 hours. Move to the frig and keep there until ready to eat.




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