Raw Coconut Lime Cream Pie

Fresh, light and fluffy. Limey. Really yum. Perfect for an autumn lunchtime dessert.

raw coconut lime cream pie served

This was inspired by a few different recipes, and a little guessing. It worked out beautifully first time, so here it is for you to enjoy too.

The base:

3/4 cup almonds
3/4 cup hulled hemp seeds (not hemp protein)
120g pitted medjool dates (about 6 dates)
2 tbsp raw cacao powder
1 tsp vanilla (I use Bulletproof Upgraded Vanilla powder)

The filling:

200g raw cashews
50g pitted medjool dates (about 3 or 4)
3/4 cup coconut oil
zest from 3 limes (one third is to sprinkle on top after)
3 limes, peeled and de-seeded
1/4 cup maple syrup
1/4 cup baby spinach leaves (for green colour but won’t add flavour)
1 pinch sea salt
1 1/4 cups water

Put the base ingredients in a food processor and blitz until crumbly and moist enough to press into a springform pan. Then, well, press into a springform pan! Put this into the fridge for now.

raw coconut lime cream pie base

raw coconut lime cream pie base pressed

Add the filling ingredients to a blender (I use my Vitamix), with just half the water to start with, and process until very silky smooth. Add more water until you get a very thick pouring consistency.

raw coconut lime cream pie chopped limes

raw coconut lime cream pie filling

It might take a few hours to set in the fridge, but then it’s fairly stable at room temperature for about 30 mins. Then it will start to soften and melt.

raw  coconut lime cream pie

4 thoughts on “Raw Coconut Lime Cream Pie

  1. Pingback: Raw Strawberry Cream Cheesecake | The Vegan Pecan

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