Raw Keylime Pie
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 384.0
- Total Fat: 31.5 g
- Cholesterol: 0.0 mg
- Sodium: 7.2 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 3.8 g
- Protein: 5.5 g
View full nutritional breakdown of Raw Keylime Pie calories by ingredient
Introduction
Raw Keylime pie made from whole ingredients. Some people do a version of this with avocado but I prefer this one (and I LOVE avocados so that's syaing something).*You need a super strong blender for this. Raw Keylime pie made from whole ingredients. Some people do a version of this with avocado but I prefer this one (and I LOVE avocados so that's syaing something).
*You need a super strong blender for this.
Number of Servings: 12
Ingredients
-
1.5 cup Nuts: coconut, dried, shredded/grated: unsweetened (1 cup) (by GEMINIGAY)
.75 cup, halves Pecans
.75 cup, whole or halves Macadamia Nuts
2 serving Dates (Sun Date California Pitted; 5-6 dates)
.75 cup Lime Juice
8 oz Cashew - Raw (~1oz, 1/4 cup, or 28g) (by LUCKLYS)
2 serving Maple Syrup - Maple Grove Farms Pure Maple Syrup (1/4 cup)
.33 cup Coconut Oil
.75 tsp Vanilla Extract
12 servings on a 9 inch pie plate. It's very rich so you could definitely do smaller servings too.
Tips
I was able to make it using my Nutribullet Pro 900 but I had to do the crust in little spurts and then take the lid off and give it a stir again. It was working the blender hard so try at your own risk. Most people who do a lot of Raw stuff where they're blending nuts, dates, etc, use a Vitamix but they're every expensive.
Directions
Raw Key Lime Pie:
Base/Crust:
• 1.5 cups unsweetened shredded dried coconut
• 1.5 cups walnuts, pecans or macadamia nuts (I used a mix pecans &
macadamia nuts in mine)
• 1/4 tsp salt
• 1/2 cup pitted dates
Blend coconut, nuts, and salt in a food processor or blender until coarsely ground. Add the dates and process until it begins to stick together. Press into a 9inch pie plate. Put in freezer for 15mins.
Lime Filling:
• 3/4 cup fresh lime juice (has to be fresh!) • 2 cups raw cashews
• 1/2 cup raw coconut nectar or maple syrup • 1/3 cup melted coconut oil
• 3/4 tsp vanilla extract
Blend or process all the ingredients until smooth. Pour into pie crust and freeze for at least 3 hours or overnight. Take out and let rest at room temperature for around 10 mins to soften before serving.
Base/Crust:
• 1.5 cups unsweetened shredded dried coconut
• 1.5 cups walnuts, pecans or macadamia nuts (I used a mix pecans &
macadamia nuts in mine)
• 1/4 tsp salt
• 1/2 cup pitted dates
Blend coconut, nuts, and salt in a food processor or blender until coarsely ground. Add the dates and process until it begins to stick together. Press into a 9inch pie plate. Put in freezer for 15mins.
Lime Filling:
• 3/4 cup fresh lime juice (has to be fresh!) • 2 cups raw cashews
• 1/2 cup raw coconut nectar or maple syrup • 1/3 cup melted coconut oil
• 3/4 tsp vanilla extract
Blend or process all the ingredients until smooth. Pour into pie crust and freeze for at least 3 hours or overnight. Take out and let rest at room temperature for around 10 mins to soften before serving.