Raw Key Lime Pies (Vegan, Paleo, Dairy-Free, GF)

Raw Vegan Paleo Key Lime Pie Recipe The Love of Food Blog

With St Patrick's Day approaching and Spring in the air, I was inspired to think of a healthy dessert recipe. Something fresh and exciting that captured the spunk of the Irish and the zing of Spring. I think I found it! These Key Lime Pies ROCK. They're fresh, crisp and energizing. I made them dairy-free, paleo, vegan and raw so that everyone can enjoy them and feel awesome afterwards! I also made two different recipes as well as two different was to form the crust. As per usual, I made them individually portioned in muffin tins but you can make them into one giant pie if you'd like. See below for all the fun!

Fresh Sliced Limes Picture- The love of food blog
Raw Vegan Paleo Key Lime Pie Recipe The Love of Food Blog

Before I get into the recipes, lets talk about green foods. Green Vegetables: Kale, Collard Greens, Chard, Bell Peppers, Green Beans, Snap Peas, Sprouts, Celery, Cucumber, Lettuce, Brussel Sprouts.. and more! Healthy Fats: Avocados, Olives Green Fruits: Kiwis, Green Apples, Grapes, Limes. Sea Vegetables: Dulse, Spiralina, Kelp... WOW. That's a lot of good-for-you-tasty things. Now what makes food green? Chlorophyll! What is that? Chlorophyll is a naturally occurring molecule that gives plants their green color. Chlorophyll is also the molecule that is responsible for one of the most incredibly miraculous processes on earth – photosynthesis. Photosynthesis converts sunlight energy into our primary source of fuel – glucose. All animals and humans obtain their life-sustaining energy supply form plants, making photosynthesis to be (one of) the sources of all life. Without plants there would be no life. When we eat chlorophyll, it works as a blood cleanser and blood builder. Chlorophyll delivers a continuous energy transfusion into our bloodstream, replenishing and increasing red blood cell count. That is pretty awesome sounding to me! Read more here.

Raw Vegan Paleo Dairy Free Key Lime Pie Recipe The Love of Food Blog

So as you can see from above, one of the recipes I used involved avocados & coconut cream and the other used cashews & coconut milk.  I did use one recipe for the crust and just loved it. It was my first time making raw pie crust and it will not be my last! So simple, so delicious, so healthy.

Raw Vegan Pie Crust
Raw Vegan Paleo Vegan Key Lime Pies The Love of Food Blog
Raw Paleo Gluten Free Pie Crust
Raw Vegan Paleo Key Lime Pie Filling

For the crust

 Makes 12 mini crusts plus 3 full tin crusts

  • 2 cup organic raw almonds
  • 20 large organic medjool dates
  • 4 tablespoons organic coconut oil
  • 1/4 teaspoon organic vanilla extract
  • 1/4 teaspoon pink himalayan salt

1) Combine all ingredients in food processor till in small pieces.

2) Press 1-2 tablespoons of mixture into lined muffin tins

3) Put tray in freezer for 2 hours so the crusts set.

4) Make filling from below!

Raw Vegan Paleo Dairy Free Key Lime Pie Recipe The Love of Food Blog

Raw Key Lime Pies

Recipe 1: Avocados, Coconut Cream, and Lime (My favorite)

Makes 1 pie or 10-12 small pies | 2 hours of Prep | 5 mins Blending | 2 hours Cooling | Adapted from Primally Inspired

Crust: See above or recipe of choice

Filling:

  • 2 ripe avocados, cut open
  • ¾ cup fresh squeezed lime juice
  • ⅓ cup maple syrup (honey or agave work too)
  • 1-2 tablespoon coconut flour
  • 1/2 cup coconut cream OR Cream from 2 cans of full fat coconut milk, refrigerated over night

Instructions

  1. Blend avocados with lime juice, maple syrup and coconut flour and process until smooth and thick
  2. Add coconut cream and blend. **If using coconut milk cans: Carefully remove coconut milk from refrigerator (don’t shake!) open coconut milk cans and scoop out cream that has accumulated at the top into a separate bowl (you won’t need the coconut milk for this recipe)
  3. Pour filling into pie dish and place in freezer for 2 hours or until the center is firm.
  4. Transfer to refrigerator and chill for another 2h before serving **You can also just put in cold fridge for 4 hours.
  5. Keep refrigerated until ready to enjoy.
  6. Serve with fresh cut strawberries, blueberries, shredded coconut or kiwis. 
  7. Enjoy!

*Notes: I found this one worked really well with the full muffin tin crust. Otherwise it is too soft. If no coconut flour, use agar agar or other solidifying agent.

Raw Vegan Paleo Dairy Free Key Lime Pie Recipe The Love of Food Blog

Raw Key Lime Pies

Recipe 2: Cashews, Coconut Milk, and Lime

Makes 12 pie | 4- 6 hours of Prep | 5 mins Blending | 2 hours Cooling | Adapted from Minimalist Baker

Crust: See above or recipe of choice

Filling:

  • 1 cup raw cashews, soaked for 4-6 hours (or overnight), then drained
  • 3/4 cup light or full fat coconut milk, room tempature, well mixed
  • 1/4 cup coconut oil, melted
  • 3-4 large limes or 6-7 key 1 Tbsp zest, 1/2 cup juice)
  • 1/3 – 1/2 cup agave nectar or honey (depending on preferred sweetness)

Instructions

  1. Make crust recipe from above. (Give your self time for it to set in the freezer if possible, if you are pressed for time, the crust can freeze with the recipe)
  2. Blend all filling ingredients together in food processor or blender until creamy and smooth. Taste and adjust flavor as needed, adding more lime zest/juice for more tart, or more agave for added sweetness.
  3. Pour filling into muffin tins and tap on counter to release air bubbles.Optionally top with a bit more lime zest and loosely cover.
  4. Freeze for 2 hours or until firm. Remove from the freezer for 10-15 minutes to thaw before serving. Serve with fresh cut strawberries, blueberries, shredded coconut or kiwis. 
  5. Enjoy!

*Keep extras in freezer til you are ready to enjoy :)  **They melt otherwise!

Raw Paleo Gluten Free Key Lime Pies
Raw Vegan Paleo Dairy Free Key Lime Pie Recipe The Love of Food Blog
Raw Vegan Paleo Dairy Free Key Lime Pie Recipe The Love of Food Blog

You may also like:

Blog/Recipes
Farmers Market Zucchini Brownies

It's that time of year again! Time for mouth-watering, food-gasm inducing, FARMERS MARKETS. Personally, I love few things more than paroozing a farmers market on a Sunday morning. I love knowing where my food comes from and that it was picked within the same week that I'm consuming it. I also love supporting local farmers. Farming without industrial chemicals and industrial scale equipment is HARD and I have a lot of respect for the people that grow my food. I also love the challenge of eating foods that are in season. It is pretty cool to buy a crazy looking pile of garlic spears (the tops of young garlic), take them home, and cook something you've never eaten before.

Pineapple Coconut Green Smoothie

Hello there! It feels like I haven't posted a recipe in forever... oh wait, I haven't. I just got back from a month in Nicaragua. Talk about a way to bring in Summer. I went from a chilly Spring in Whistler to 90 degree (30 plus degrees Celsius) tropical Central America. I spent most of my time in San Juan Del Sur, Nicaragua's surf capital. San Juan had all the quintessential things you would expect a Central American surf town to have: bright colored buildings, $6 lobster dinners, psychedelic surf art, beautiful sunsets over the ocean, and an eclectic assortment of locals (much like Whistler).

Poached Vegetables with Lemon Caper Sauce

I just love turning through the pages of a new or favorited cookbook. It just lights me up! I start dreaming up all the different flavors I want to combine... all the dishes I want to recreate with my own flare. Last year my best friend Alex gave me one of my favorite cookbooks: Plenty by Yotam Ottolenghi. Ottolenghi has 3 eyeball-seducing, saliva-enducing, cookbooks: Plenty, Ottolenghi, and Jerusulem. Each one has gorgeous full page recipe photos, unique thought-provoking flavor combinations and informative food facts like jersulam articokes are also called sunchokes and are similar to potatoes when you cook them.

Lemon Raspberry Protein Energy Balls

I've got a guilty pleasure to tell you about.. Energy balls. I mean what's not to love about them? They're sweet, creamy (or crunchy), and give you that little energy BOOST. They keep my energy up on a busy day and I love that. These particular bars are also UNIQUE in flavor... I don't think I've ever seen a raspberry lemon energy bar or ball in the store. The raspberry provides such a nice, sweet flavor and the lemon follows up with a fresh, zesty "let's do this" flavor punch. In sum, these are great.

Crispy Oven Roasted Broccoli (Gluten Free, Dairy Free)

You know how you get those cravings? Like you just HAVE TO HAVE something _______ (insert: sweet, salty, creamy, etc.) or you just might die? Well I had one of those must-have cravings recently and thank god I found this amazing recipe for crispy roasted broccoli. Think crunchy and salty meets broccoli and tastes like sinful broccoli Parmesan. This dish was so delicious that I almost ate the entire pan in one sitting. It is incredibly satisfying and sooo tasty-- honestly it is my favorite way I've ever had broccoli. Give it a try, you'll thank me.

Flourless Blueberry Banana Bread (Paleo, Gluten Free, Grain Free)

Hello there! I am very excited to talk about one of my favorite things: Banana Bread. My love for banana bread has dramatically evolved over the last 2 years. Two years ago something rather strange happened and made me realize that I had become gluten-intolerant. It all started at Whistler's best bakery, Pure Bread. Now no one can step foot into its doors without salivating- perfectly powdered almond croissants, buttery blueberry scones, fudgy flourless brownies, fresh baked breads.. I don't care who you are, their stuff smells and looks awesome. I walked into its doors knowing I couldn't enjoy its tasty treats. I already noticed the signs of my gluten intolerancensssss. That didn't stop me from taking a few bites of my girlfriend's scone though. I thought "What's two bites going to do?" Apparently a whole lot..

Raw Key Lime Pies (Vegan, Paleo, Dairy-Free, GF)

With St Patrick's Day approaching and Spring in the air, I was inspired to think of a healthy dessert recipe. Something fresh and exciting that captured the spunk of the Irish and the zing of Spring. I think I found it! These Key Lime Pies ROCK. They're fresh, crisp and energizing. I made them dairy-free, paleo, vegan and raw so that everyone can enjoy them and feel awesome afterwards! I also made two different recipes as well as two different was to form the crust. As per usual, I made them individually portioned in muffin tins but you can make them into one giant pie if you'd like. See below for all the fun!

Mini Vegetable Frittatas (Dairy Free, Gluten Free)

Eggs are awesome! Don't you think so? They are one of the simplest yet tastiest sources of protein out there. If you haven't noticed, I cook with them quite a bit: Eggs baked in Avocado, Quinoa Fried Rice, 3 Ingredient Pancakes, Salad Nicoise, Famous 4 Ingredient Peanut Butter Cookies and more! This recipe is a new favorite for a few reasons: 1) They can be saved and used in other meals like over a salad, in a sandwich, or as a snack  2) You can make each one a different flavor  3) They are a great source of protein and vegetables.

No Bake Quinoa Cookies (Gluten Free, Dairy Free)

In three days time I will be hosting a Healthy Eating Workshop with my friend and registered nutritionist Courtney Earle. One of our missions is to make healthy eating easier and more cost-effective for people. Some of the ways to do this are: 1) Buying nutrient dense foods 2) Buying base ingredients (like quinoa) in large quantities, the more you buy, usually the cheaper things are  3) Make a few totally different foods out of these base foods = saves you time! So quinoa is one of the base ingredients that we are using. We are making Quinoa Black Bean Burgers and these Quinoa No Bake Cookies. That way people can make a big batch of quinoa and make a few healthy, delicious, totally different things out of them. These cookies are a healthier version of the classic no-bake cookies, using quinoa instead of oats. Vegan, gluten-free, and no refined sugar. YUM.

Eggs in an Avocado (baked or poached!)

I love experimenting with new ways to have my favorite things and this recipe has three of my favorite things (avocados, eggs, bacon and hot sauce)! I came across a recipe similar to this one when I was researching avocado recipes for work. As you may know, I am a fitness instructor and manager at a gym in Whistler, Canada. I live and breathe fitness and healthy eating, and I love it! I knew avocados where good for you and I wanted to share some health properties and creative recipes with our members. Here's one of the things I came up with and some of the facts I found..