Key Lime Pie w/ Lehua

Key Lime Pie w/ Lehua

Posted by Sharona Lomberg on

This recipe for raw key lime pie is originally from the Café Gratitude cookbook. All the recipes are totally raw, gluten-free, dairy-free, and refined-sugar free. This key lime pie is a favorite – you don’t have to tell anyone the secret ingredient is avocado! The original recipe calls for agave nectar to make it 100% vegan, but we think that our raw Lehua honey adds something extra-special to this unique dessert, and makes it even more nutritious!


For the crust

  • 1 1/4 cups macadamia nuts
  • 1 1/4 cups pecans
  • 1/4 cup well-packed, finely chopped medjool dates
  • 1/4 tsp vanilla
  • 1/8 tsp salt

For the filling

  • 3/4 cup lime juice
  • 7 1/2 oz ripe avocado flesh
  • 2/3 cup plus 1 Tbsp Organic Lehua Honey
  • 1/4 cup coconut milk
  • 1/2 tsp vanilla
  • 1/8 tsp salt
  • 2 Tbsp lecithin (available at most health food stores)
  • 1/2 cup + 1 Tbsp raw unscented coconut butter

To make the crust

  1. In the bowl of your food processor, process pecans, mac nuts, vanilla, and salt until crumbly. Continue running the food processor while gradually adding the dates until the mixture sticks together.
  2. Press the nut mixture into a greased (with coconut butter) 9-inch pie pan. Chill for at least 30 minutes.

To make the filling

  1. Blend all the ingredients (except lecithin and coconut butter) until smooth.
  2. Add lecithin and coconut butter, and blend until well mixed.
  3. Pour into the prepared crust and chill for at least an hour, until firm. Garnish with lemon or lime slices and coconut.

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