Raw Key Lime Pie from The Blossom Cookbook is a creamy no-bake dessert. It's vegan, gluten-free, and delicious!
Have you been to any of the Blossom restaurants in New York City?
I've always heard how fabulous the food is, and after looking through The Blossom Cookbook, I really want to go!
But fortunately for you and me, the recipes from this new book are really easy to follow, so we can bring the restaurant to our kitchens!
(And you can win a copy of the book at the end of this post!)
Take this Raw Key Lime Pie, for example.
All you need are a few common ingredients, a high-speed blender and a food processor, and you can make this incredible dessert anytime you want!
I love how this book by Ronen Seri and Pamela Elizabeth is organized.
They start with Sauces & Dressings.
This really makes sense since you can build so many flavorful dishes from basic ingredients if you add a good sauce or dressing.
I'm looking forward to trying the Pistachio Pesto, Tahini Dressing, and Cashew Cheese.
Next up we have:
Appetizers
Side Dishes
Soups
Salads & Sandwiches
Brunch
Entrees
Desserts
I pretty much want to make ALL the recipes in this book.
But I've bookmarked the Cilantro Rice, Quinoa Salad, and Enchiladas to make next.
And I'm drooling over the Breakfast Burritos my friend Melissa made.
I also want to try the Fluffy Quinoa Pancakes.
However, first I had to start with dessert, which leads us to this amazing Raw Key Lime Pie!
According to the authors, the "key" to this recipe is using fresh lime juice.
I'm lucky to have a lime tree in my yard that produces massive juicy fruit.
This dish calls for 1 ½ cups of fresh lime juice, which typically requires 12 limes.
But I only needed 5 from my tree!
And for the macadamia nuts and pecans for the crust, I always buy them from the bulk bins.
That way I only have to pay for the amount I actually need.
But if your store doesn't have bulk bins and you need to buy large bags, I recommend storing the nuts in the freezer so they last a long time.
While I don't spend much time making desserts, I can guarantee you that this one is really easy to make.
That's one of the best things about raw desserts: they are delicious without worrying about oven temperatures and baking times. Plus this one is definitely a hit!
And if you're interested in trying more easy desserts featuring fresh fruit, check out my Apricot Crumble and Mini Blueberry Crumbles.
Now let's make Raw Key Lime Pie!
Raw Key Lime Pie
Ingredients
For the Crust
- 1 ¼ cups macadamia nuts
- 1 ¼ cups pecans
- ½ cup dates, (pitted) soaked in water for 1 hour
- 1 pinch salt
- ¼ teaspoon vanilla extract
For the Filling
- 1 ½ cup lime juice, (fresh, from about 12 limes)
- 1 cup agave
- ½ cup coconut milk, (full fat)
- 2 avocados, (ripe) halved, pitted, and peeled
- 2 tablespoon vanilla extract
- ¼ teaspoon salt
- 1 ¼ cups coconut oil
Instructions
Make the crust:
- Lightly grease a 9-inch spring form baking pan with coconut oil.
- Put the macadamia nuts, pecans, dates, salt, and vanilla in a food processor and process until the mixture is soft and easily workable. Press the mixture into the bottom of the prepared pan.
Make the filling:
- Put the lime juice, agave, coconut milk, avocados, vanilla, salt, and coconut oil in a high-speed blender and blend until smooth.
- Pour the filling over the crust, cover with plastic wrap, and freeze overnight. Thaw before serving.
Notes
Nutrition
Nutritional information is an estimation only.
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Lisa
Can I use frozen avacado?
Amy Katz
I haven't tried that, but I don't see why not.
Emily
I made this & was a huge hit! Thanks for recipe!! How long before serving do you let it thaw/take out of freezer?
Amy Katz
That's fantastic, Emily! I let it thaw in the refrigerator overnight.
Jonathan
That's the cafe gratitude recipe.
Natalya
My daughter who doesn't normally like avocado or nuts said this is the best key lime pie she has ever had. I agree with her! Thank you for posting this recipe! I just ordered the Blossom cookbook since we loved it so much.
Amy Katz
That's fantastic, Natalya!
Rebecca Jones
I followed the instructions but the filling was very liquidy. I froze it overnight and then put it in the refrigerator to thaw. I didn’t get to it until the next day and it was runny again. So do you just let it thaw slightly then eat it?
Amy
Hi Rebecca, Yes, you only thaw it for a little while before you eat it. It needs to stay frozen to stay firm.
Steve
How long does it take to thaw before eating? Thanks!
Amy
I like to let it thaw about 30 minutes or so.
Kevin
I just banged this out. It's kind of unfair that I need to wait till tomorrow. Looks good and taste tasted approved.
BigFrog
Is it really 2 tablespoons vanilla extract in the filling? Seems like alot!
Amy
Yes, that's what the recipe calls for. It's from The Blossom Cookbook.
Lauren
I made this and it was amazing! my whole family loved it! Thank you!
Amy
I'm so happy to hear this! Thanks Lauren!
Alafair
I made this recipe and followed it exactly and brought to my moms for mothers day, and I cannot figure out what went wrong; it was so tart no one could eat it. i used exactly 1 1/2 cup lime juice. They loved the crust though, everyone raved about the crust. The only thing is i did not freeze overnight and only froze for a couple hours could that have been what happened?
Amy
I'm so sorry to hear that. And you used 1 cup agave? The only think I can think of is either your limes were extra sour or something was wrong with the sweetener.
Alafair
Just made this a second time and taste tested the filling after putting a half a cup at a time of lime juice ended up putting the whole cup and a half and tastes great, i think what i might have done last time was to use 12 limes without tasting.
So just put in the freezer and i think it will be great. I also found this recipe for Raw Vegan Key Lime Ice Cream with similar ingredients i think i will try next. 🙂
Amy
I'm so glad it worked out better the second time, Alafair!