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Key Lime Pie

Our key lime pie can be made with 100% raw ingredients which makes this recipe simple and healthier than your average dessert! You can also use a more traditional base by using pastry to bake your masterpiece. Either way this recipe is simple, delicious and looks great decorated with left over ingredients.

Instructions

Raw Base

  • To make the raw base of the pie, add the dates, walnuts, desiccated coconut, carob powder and salt to a food processor and combine.

  • Line a tart or pie tray with baking paper and add the mixture by pressing in to the bottom and sides of the tin to form the crust.

Pastry Base

  • If you're opting for a traditional base, add the flour, sugar, and salt to a food processor for a few seconds until combined. Add the coconut oil and pulse until the mixture becomes crumbly.

  • Add the egg and slit the vanilla pod open down its length, and scrape out the small, sticky seeds using the tip of a small, sharp knife and add half of the seeds to the mixture. Pulse until the dough starts to clumps together.

  • Roll the dough in to a ball on a surface lightly dusted with flour. Flatten the ball slightly with your hands to form a thick disc and wrap with cling film and place in the refrigerator for 2 hours.

  • Remove the dough from the fridge and allow to sit for 5 minutes to soften. On a lightly floured surface, roll the dough out into an circle, then place gently into a lined tart or pie tray. Trim the edges of the pastry with a knife to fit the tray and using cling film cover and freeze for 30 minutes.

  • Preheat the oven to 190C. Remove the clingfilm and line the dough with baking paper or foil to prevent burning and add baking beads to weigh down the dough. Bake for 20 minutes or until golden brown.

Filling

  • Place the cashew nuts, lime juice, lime leaf powder, avocados, mango, 200g melted coconut oil and agave nectar to a food processor or a blender and combine until creamy.

  • Add the mixture to the crust making sure the top is even. Chill in the refrigerator for 5 hours and add the lime slices and mint leaves for decoration.

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