Raw Key Lime Pie

If you are trying to sway family and friends to try raw foods, then let this pie do the talking.  They won't believe it is raw....it is that ridiciously delicious.



The Filling

3 Cup Raw Macadamia Nuts

1/2 Cup Lime Juice (approx 3 limes)

1/2 Cup Raw Agave Nectar or other sweetener

1 Tsp Ground Raw Vanilla Bean

1/2 - 3/4 Cup Coconut oil, melted


The Crust

2 Cup Raw Almonds

1 Cup Unsweetened Shredded Coconut

1 Cup Medjool Dates , pitted (approx 8-10 dates)

1/4 Tsp Raw Vanilla Bean 


The Topping

1/4 Cup Unsweetned Shredded Coconut 

1/2 Cup Lime Zest 

1 Slice Lime 

 2 Mint Leaves 



1.  Add almonds and coconut to food processer and blend until a crumb like texture


2.  Add vanilla and gradually add the dates (a few at a time) until the mixture is sticking together but not forming a dough like consistency (if forming a dough like consistency to many dates have been added)


3.  Press dough evenly into the bottom of an 8-inch springform pan and set aside


4.  Add macadamia nuts, key lime juice, melted coconut oil, agave nectar and vanilla to high speed blender and blend until smooth and creamy. (if you have a vita-mix use the plunger to help blend) 


5.  Pour filling into spring form pan and spead filling over the crust with spatula to ensure filling is distributed evenly


6.  Place the finished cheesecake in the fridge or freezer to set for a couple of hours


7.  Once set, dust with shredded coconut, lime zest and finish with lime slice and mint leaves 



  • If you don't have a vita-mix, I would recommend blending the filling first in a food processor and then transfering it to a blender.  The filling is to thick for a regular blender, so it is best to blend in food processor first.