It's the first week of spring and citrus season is coming to an end, so what better time to share this raw key lime pie with you guys? This pie is sweet, tart and bright (in both flavor and looks)! It’s the perfect dessert to make as the weather warms up. The crust is primarily made of dates and nuts (two of my fave foods), so it’s no surprise that it tastes absolutely amazing. The filling gets its green color from a secret ingredient…avocados! The avocados add so much creaminess and nutrition, but really meld into the flavors of the pie. Don’t worry, you won’t feel like you’re eating guacamole – I promise!

I should also mention the coconut milk for a sec. I’ve said this on the blog before, but coconut milk can be finicky. If you’ve made whipped coconut cream before, I bet you know what I’m talking about. Sometimes even when you chill it, the cream doesn’t separate from the milk properly. It works 90% of the time, but I always buy a couple extra cans just in case. I’ve tested out all the brands and the one that usually works the best is Thai Kitchen, so try to get that if you can! Also, don’t you dare get the reduced fat kind – that’ll never work!

I can’t tell you enough how much I love this pie. It’s so delicious and amazing for you. It’s gluten-free, vegan and paleo. Literally all of the ingredients pack in lots of protein, fiber, and nutrients to make you glow from the inside out. It tastes delicious and is so satisfying that you’ll never know you’re eating such a wholesome dessert.

Ingredients:

Crust:

½ cup raw almonds

½ cup raw cashews

¼ cup unsweetened shredded coconut

2 tbsp coconut butter, melted

1 tbsp coconut oil

½ cup medjool dates

½ tsp vanilla extract 

Filling:

2 avocados

1 can full fat coconut milk (refrigerated overnight)

⅛ cup lime zest

½ cup fresh lime juice

⅓ cup agave 

Steps:

1. Process dates in a food processor until in fine pieces. Add remaining crust ingredients and process until a dough comes together and the nuts are in fine pieces.

2. Grease a pie dish with coconut oil and use your hands to press the crust dough into the pan. Place in fridge.

3. Open the can of chilled coconut milk, scoop out the thick cream and discard the rest of the thinner liquid. Whip the thick cream until fluffy.

4. Combine the whipped cream and remaining filling ingredients in a food processor. Process until smooth.

5. Pour the filling into the crust and let it set overnight in the fridge. Serve chilled and store in the fridge.