This raw, no-bake key lime pie comes together quickly with healthy ingredients! It’s vegan, paleo, gluten-free and perfect for get togethers!
Course Dessert
Cuisine American
Keyword lime, key lime, no bake, raw, vegan, paleo, gluten-free
Prep Time 10minutes
Chill Time 2hours
Total Time 2hours10minutes
Servings 8people
Calories 313kcal
Author Sheryl
Ingredients
Crust:
1Cpecans
1C walnuts
1.5Cmedjool datespits removed
1tspvanilla extract
1/2tspHimalayan pink salt
1/4tsp ground cinnamon
Pie Filling:
4eaavocadopureed
1/2Clime juicefresh
1/4Cmaple syrup+ more to taste
1.5tspvanilla extract
1/2tsp Himalayan pink salt
Optional Garnish:
3whole limescut into wheels (rounds)
Instructions
Add all crust ingredients to a food processor and pulse until mixture resembles a sticky coarse crumb texture.
Pour the crust mixture into an 8” spring-form pan (can also use a traditional pie pan). Use clean hands to firmly press the mixture evenly into the bottom of the pan and half way up the sides. Set aside.
Add the pie filling ingredients to a food processor and pulse until smooth, creamy and combined. Taste and adjust sweetness if desired.
Pour the pie filling into the prepared pie crust and use a rubber spatula to create a smooth and even surface.
Place the pie in the freezer to firm up for at least 2 hours. Garnish with fresh lime wheels if desired and serve chilled.
Notes
When covered, pie will keep for up to 2 days in the fridge.