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Raw Vegan Key Lime Pie

 Whenever I've seen a key lime pie out in the world, I've been compelled to stop and purchase it, from the cheesecake at Whole Foods to the mini tartlets at fancy bakeries. It was always a dessert I would tend to gravitate towards and I guess I never thought about the ingredients. I just loved the bright lime green color and usual creamy consistency. Come to find out, a usual key lime pie recipe uses butter, condensed milk and egg yolks. Now that I'm a raw vegan chef, I wanted to find a recipe that replicated this animal product pie. 
I was gifted the book 'Sweet Gratitude' Recipes by Cafe Gratitude for the Holidays and I have been studying it ever since. I adapted this recipe from theirs to meet my macadamia nut and maple syrup needs. I shared this pie with my friends who were visiting in town and it was a big hit over all. I think this is the perfect recipe for a Spring/ Summer party or to lighten your taste buds any night of the week I love to have a raw vegan pie in our fridge so when the sweet tooth comes I have a great option to indulge in, guilt free! This pie is entirely made from raw plants and it tastes like heaven, I mean look at this crust. 
9 in Spring Form Pan 
High Powered Blender
Crust Ingredients
1.5 Cups of Raw, Unsalted, Macadamia Nuts
1.5 Cups Raw, Unsalted, Pecans
7 Pitted Dates, Pre- Blended into Paste
1 T Pure Vermont Maple Syrup
1 tsp Pure Vanilla Extract
0.5 tsp Pink Himalayan Pink Sea salt 
1. Pre-blend dates in blender, add in remaining ingredients and process until thick paste. 
2. Begin to press thick crust into spring form pan all across the base and up the walls. Place in freezer while you prepare filling. 
Pie Filling
1 Cup Freshly Squeezed Organic Lime Juice
0.5 Cup Pure Vermont Maple Syrup
0.5 Cup Organic Coconut Milk
1 Cup Mashed Avocado
2 tsp Pure Vanilla Extract
Dash of Himalayan Pink Sea Salt
2 Tbs Organic Sunflower Lecithin
1/2 Cup Organic Coconut Oil 
1. Blend all filling ingredients together, pour and evenly spread across pie base. 2. Place in freezer for 2 hours to set, then transfer and store in the fridge for up to 3-4 days if covered. 
3. Top with slices of lime and remaining macadamia nuts or vegan whipped cream. 

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