raw vegan primitivish

Coconut Key Lime Pie

Celebrate the last bits of summer with this Coconut Key Lime Pie recipe before pumpkin season rolls in!

For this recipe, I was excited to be using my homemade coconut butter for the first time and was pleasantly surprised with the results. I will write a post about this soon but make sure to read my recipe notes for some insight!

raw vegan primitivish recipe

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Coconut Key Lime Pie

Course Dessert
Cuisine Gluten Free, Plant-based, Vegan

Ingredients

Crust

  • 1 cup Walnuts
  • 1/4 cup Shredded Coconut
  • 1/2 cup Dates (pitted & soaked)
  • 1 tsp Vanilla (alcohol-free)
  • 1/2 tsp Himalayan Salt

Lime Filling

  • 2 cups Cashews (soaked for 3 hours +)
  • 1 Avocado
  • 4 Key Limes (or 2 large limes)
  • 1/4 cup Maple Syrup
  • 1 tsp Vanilla (alcohol-free)
  • 2 Tbsp Coconut butter (see notes)

Coconut Whip

  • 1 can Coconut milk (kept in fridge overnight)
  • 1/4 cup Maple Syrup
  • 1 tsp Vanilla

Instructions

  1. For the crust, pulse the walnuts in a food processor or high-speed blender to form a thin powder. (If you don't have almond meal, add almonds and pulse with walnuts until ground.) Add soaked dates, almond meal, vanilla & salted and process until the dough crust forms a ball. Press evenly into pie or tart pan. 

  2. For the filling, zest the limes and add to a food processor or blender along with the juice from the limes, cashews, avocado, maple syrup, vanilla, coconut butter*, and blend until smooth. Pour filling into pie crust and smooth over with a spoon creating peaks over the top. Set in freezer for an hour.

  3. For the coconut whip, remove the top layer of cream from a chilled can of coconut can. DO NOT SHAKE prior to opening can. You want the cream to separate from the coconut water in the can. Add maple syrup and vanilla and whip with an electric whisk for 1-2 minutes. Let chill in fridge for 30 minutes. 

Recipe Notes

*Coconut butter: I prefer to use coconut butter rather than coconut oil because the butter is not processed the same way. Coconut oil is extracted from the coconut flesh while coconut butter, like nut butter, is a whole food and easier for your body to process. Unlike coconut oil, there is no extraction process to make coconut butter, it is simply shredded coconut blended to form a paste. Coconut butter is harder to find but very easy to make! I suggest making your own but simply placing unsweetened shredded coconut in a blender or food processor and blend until a butter takes from - usually for about 10 minutes. 250 grams of shredded coconut will give you just under 1 cup of coconut butter.

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