Raw Key Lime Pie

Crust:
½ Cup shredded unsweetened coconut
1 cup date honey
1 cup walnuts
  Filling:
1 cup raw cashews, soaked for 4-6 hours (or overnight), then drained
 3/4 cup full fat coconut milk, well shaken
1/4 cup coconut oil, melted
 3-4 large limes or 6-7 key limes (1 Tbsp zest, 1/2 cup juice)
  1/2 cup date honey (depending on preferred sweetness)
Crust Instructions
1    1.    Combine coconut and walnuts to a blender or food processor and pulse until well mixed.
2    2.    Place mixture in bowl and add date honey.
3    3.    Press mixture evenly into a pie pan and place in freezer


Filling Instructions

1.  Add all filling ingredients to a blender and blend on high (or liquefy) until creamy and         smooth. Taste and adjust flavor as needed, adding more lime zest/juice for more tart, or more agave for added sweetness.
2. Pour over frozen pie crust
3. Freeze for 2-4 hours or until firm. Remove from the freezer for 10-15 minutes to thaw before serving. Will keep covered in the freezer for up to 2 weeks.


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3 thoughts on “Raw Key Lime Pie

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