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Key Lime Pie

Here's one of my favorite raw dessert recipes! Because, let's face it, life needs a little sweetness! This recipe can also double as a pudding or an ice cream. Hope you enjoy trying it out! 


Key Lime Pie 

Key Lime Pie



  • 2 cups almonds 
  • 1/2 cup coconut flakes
  • 1/2 cup date paste 
  • (To make date paste, pit and soak 6-8 dates in 1/4 cup water for a hour, then blend in a Magic Bullet or food processor) 
  • 1/8 cup coconut oil, melted
  • 1/4 tsp vanilla extract 
  • 1/8 tsp salt 

Add almonds to food processor and blend until fine, add the rest of the ingredients and pulse until blended but crumbly. You want the “crust” mixture to stick together when pinched between your fingers but not too sticky. Press firmly and evenly into a tart pan with a removable bottom.



  • 3/4 cup fresh lime juice (About 6 limes, or 12 key limes) 
  • 1/2 cup honey or agave 
  • 1/4 cup coconut milk 
  • 1 cup avocado (About 2) 
  • 2 tsp vanilla extract 
  • 1/8 tsp salt 

Blend in blender until creamy. 

Then add: 

  • 2 tbls lecithin powder 
  • 3/4 cup coconut butter 

Blend well in a high speed blender. Pour into crust and chill about 2 hours in freezer. To serve, unthaw about 10-15 minutes. Alternately, you can pour the filling into bowls or glasses and refrigerate for an hour and serve as a pudding. You can also freeze the filling for a few hours and serve as an ice cream.

                         Key Lime Pudding "Margarita" style with coconut flakes on rim


In Love and Health,

Lori Clayton, LMT, CHHC