Key Lime Pie

keylimeMy sweet friend Heather lives and cooks delicious desserts in a town near Brighton, UK. She made this Key Lime Pie for David and Alison’s celebration party last weekend.

There were a few requests for the recipe so I thought this would be a good one to share on your blog. It really is very simple and refreshing.

Ingredients for the base:

Grease an 8″ flan tin with coconut oil.

Whiz together:
100g brazil nuts
100g almonds
100g walnuts
50g desiccated coconut
100g dates
2 tbsp melted coconut oil

You can use any nuts. If you decide to leave the dates out, just add more coconut oil to help it to stick together.

Mold mixture into the flan tin with your delicate fingers and pop in the fridge to set for 30mins.

5 avocados
3 limes (grated rind and juice)
2 tbsp agave syrup
2 tbsp melted coconut oil

Blend all ingredients together. Add more agave if you prefer less tartness. Instead of coconut oil you could use cocoa butter. Pour filling into flan case and chill.

Awesome Heather, thanks so much!!

14 thoughts on “Key Lime Pie

      1. The team I worked with loved this. We all had morning tea together and they went back for seconds. Comments like this is so good, it is as good as any cake I would buy with gluten and dairy in it. And apparently it was raw food day today so the vegans in the building were thrilled to be celebrating and I didn’t even know it πŸ™‚

  1. I made this not long after you posted it, very yummy, I added a sprinkle of pomegranate seeds to the top, mmm ….such a yummy combination, and the colours look awesome too πŸ™‚

  2. Hi Sarah, does the filling discolour once it comes out of the fridge? Just wondering whether the filling needs to be made close to serving?

    1. Hey stevie πŸ™‚ the lime juice stops the oxidisation so no need to worry about it going brown. I make mine the day before the party and it lasts two days in the fridge. Love Sarah

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