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Fresh raw vegan Key Lime Pie will have your guests raving! Have all of the benefits of the raw Cashews, fresh Limes and Coconut Oil for dessert!
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Raw Key Lime Pie
Raw Key Lime Pie
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Rating: 3
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Prep Time 10 minutes
Passive Time 10
Servings
each
Ingredients
Prep Time 10 minutes
Passive Time 10
Servings
each
Ingredients
Instructions
  1. Preheat oven to 375 degrees F and line a standard muffin tin with 12 paper liners.
  2. Add graham crackers to a food processor and process until you achieve a fine meal. Then add melted butter and pulse to combine.
  3. Distribute evenly among muffin tins and press down with a glass or spoon to flatten. Bake for 10 minutes or until golden brown.
  4. Remove and set aside to cool.
  5. Add all filling ingredients to a blender and blend on high (or liquify) until creamy and smooth. Taste and adjust flavor as needed, adding more lime zest/juice for more tart, or more agave for added sweetness.
  6. Pour filling into muffin tins and tap on counter to release air bubbles. Top with a bit more lime zest and loosely cover.
  7. Freeze for 2-4 hours or until firm. Remove from the freezer for 10-15 minutes to thaw before serving.
  8. Will keep covered in the freezer for up to 2 weeks.
Recipe Notes

Top with Coconut whipped cream for extra flavor!

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About Chef Chef Maria

Born in Venezuela, Chef Maria developed her passion for food as a young girl. In her early 20’s she came to the United States and entered the restaurant business in Boston MA. Later in San Diego CA she opened El Tucan Restaurant. It was in San Diego that Chef Maria was challenged by the culture and regional ingredients that ultimately contributed to the inventive style she’s known for today. Also during this time in San Diego, Chef Maria was introduced to organic produce importance of nutrition.

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