Raw Key Lime Pie


For the crust:

1 cup macadamia nuts (preferably organic or pesticide free. If not soak any nuts in neutralizer. For info on this see my blog How to Have a Toxin-Free Home, Easily)

1 cup cashews

1/2 cup shredded coconut (raw, unsweetened)

1 teaspoon vanilla extract

1/2 teaspoon sea salt

3 dates, pitted

For the filling:

1 1/2 cups cashews (soaked for about 30 minutes)

1 avocado

3/4 cup key lime juice

3/4 cup maple syrup

2 tablespoons coconut water (or plain)

1/4 cup and 2 tablespoons of coconut oil/butter (Click here for more awesome uses for coconut oil)

3 tablespoons vanilla extract

1/4 teaspoon sea salt

(1/2 teaspoon of spirulina if you want a more vibrant green)


For the crust:

1) Put the ingredients in a food processor and pulse until crumbly and sticking together a bit.

2) Dump the contents into the bottom of a 9-inch spring-form pan and press down until the entire bottom is evenly covered.

3) Place in freezer until you are ready to pour the filling on top.

For the filling:

1) Place everything but the coconut, vanilla, and salt into a high-speed blender. Blend until smooth.

2) Add the remaining ingredients and blend until everything is incorporated, but do not over blend.

3) Pour the filling atop the crust and then place the pie into the freezer for 2-3 hours. Move to the fridge and keep there until ready to eat.