Raw Key Lime Pie. Gluten Free. Vegan. A summery favorite that I have been dying to make but couldn’t find a suitable crust that would give this pie justice. Since my oldest went gluten and dairy free, I’ve been on a mission to make food for her that she wouldn’t think was lackluster compared to her regular old diet. But thankfully we’ve had incredible results with her acne, having a beautifully clear complexion now and making all our food efforts worth it.
This recipe can be made in a 8×8 pan or a springform pan for a pie like I did. Making raw desserts is way more forgiving than regular baking so it’s perfect for the timid baker. I whip things up, taste them and adjust as I go… I encourage you to do the same! Again, it’s hard to have a fail on this one. Plus the avocado, almonds, coconut provide healthy fats and nutrients versus the classic sugary counterpart.
1 cup of gluten free, vegan graham crackers, pulverized in your food processor
1/4 cup of toasted coconut flakes
1/4 cup of raw almonds
1/4 cup of maple syrup
1 tablespoon of key lime juice
Key lime filling~
1 very large avocado or two smaller, pitted with the meat removed
1/4 cup of key lime juice
3 tablespoons of maple syrup
3 tablespoons of coconut oil, melted
1 teaspoon vanilla
Spray or line your pan with parchment paper. Set aside. In your food processor, blend your graham crackers until a flour texture. Then add your coconut, almonds, syrup and key lime juice. Blend until a large ball forms. Remove the crust dough and press it firmly into your pan in an even layer. Set aside.
Into your clean food processor, blend the avocado, key lime juice, syrup, oil and vanilla. Once creamy, taste and adjust if you need to add more syrup to sweeten etc. Then pour out on top of your crust and smooth out. Cover with plastic wrap and freeze for 1-2 hours. You may then store in the fridge or keep in the freezer. Slice once slightly thawed out. Enjoy!
— Knead to Cook