Key Lime Pie

Key lime Pie

Key lime Pie, Raw Food, Photography by Brigitte Sporrer

A raw food diet consists of vegan dishes made without using canned, refined, or chemically processed food, or heating anything above 118°F (48°C). This means that ingredients retain key nutrients that can be otherwise lost during the cooking process. It’s also a great way to get more fruits and vegetables into your diet, and, by its nature, is low in trans fats, saturated fats, and preservatives.

Raw Food is filled with 65 quick, easy recipes for hearty main meals, sumptuous desserts, and irresistible smoothies that use well-known, easily available ingredients in delicious combinations. Recipes are inspired by cuisines from around the world, with everything from the luscious lassi to red pepper pesto, and sweet and Meditteranean ratatouille to Key lime pie. Preparation techniques are simple, so the recipes can generally be made quickly and without needing expensive or complicated equipment.

You don’t have to change your whole lifestyle to feel the benefits; just start with a few meals a week. Raw Food provides all the recipes you need to produce healthy, flavourful food—and all without turning on the oven.

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Key Lime Pie

This recipe was developed by my friend Lisa. Although I actually prefer to stick to quick recipes, this version of the classic Key lime pie is so good that I don’t mind spending a bit longer in the kitchen. I now have made this pie countless times for parties and birthdays. Preparing the pie is really easy; it just takes time to prepare all the ingredients.

Makes 1  10-in (26-cm) cake, or 14-16 pieces • Preparation time: 45 minutes plus soaking and chilling


For the base: 

2 cups cashews

1 ¼ cups shredded coconut

pinch of salt

1 ¼ cups dates (medjool are best)

1 tbsp coconut oil


For the topping: 

¾ cups cashews

3 large avocados

5 organic Key limes

½ cup agave syrup

½ cup birch sugar (xylit)

pinch of salt

¾ cup coconut oil


You will also need: 

10in (26cm) springform cake pan

parchment paper


  1. Soak the cashews overnight in cold water.
  2. To make the base, place the cashews for the base into a food processor and chop them to make a coarse flour. Add the shredded coconut and salt. Remove the pits from the dates and add the dates. Pour in the liquid coconut oil, and process the ingredients. Line the pan with parchment paper. Press the dough evenly into the pan, and refrigerate.
  3. To make the topping, drain the soaked cashews, and rinse them well. Slice the avocados in halt remove the pits, and scoop out the avocado flesh. Grate the zest of two limes and juice them. Place the cashews, avocados, lime zest, and lime juice in the blender or food processor. Add the remaining ingredients, except for the coconut oil. Process until thick and creamy. Slowly pour in the coconut oil, and mix to combine. Pour the mixture over the base. Put the cake in the freezer for at least 2-3 hours.

Tip: You can serve the Key lime pie either half-frozen or, if you prefer it softer, defrosted. Delicious!

Excerpted from Raw Food/copyright 2019 DK Publishing.

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