RECIPE
13 INGREDIENTS11 STEPS2HR 15MIN

Raw Vegan Avocado Key Lime Pie

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2 Ratings
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The Edgy Veg
Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
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Delicious no-bake vegan pie that's also good for you! What are you waiting for? Let's eat some pie!

2HR 15MIN

Total Cooking Time

13

Ingredients
The Edgy Veg
Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
1 cup
Unsweetened Shredded Coconut
1 cup
Walnuts
Almonds
1 1/2 cups
Cashew Nuts
1/4 cup
2 Tbsp
Limes , zested
1/3 cup
Agave Nectar
Maple Syrup
1/4 tsp
1/2 Tbsp
Pure Vanilla Extract
1/4 cup
Coconut Oil
to taste
Coconut Oil
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Directions

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Step 1
Place Unsweetened Shredded Coconut (1 cup) , dry Walnuts (1 cup) and Himalayan Rock Salt (1 pinch) in a food processor and process until your walnuts are broken down, and slightly chunky.
Step 2
Add Medjool Dates (4) one at a time while pulsing until the mixture starts to come together when squeezed. You should be able to see small flecks of dates.
Step 3
Press into the bottom and up the sides of a 6 inch springform pan, greased with Coconut Oil (to taste) . Place in the freezer to set, and prepare your filling.
Step 4
Add Cashew Nuts (1 1/2 cups) that have been pre-soaked and drained into a food processor. Blend until cashews have a creamy texture.
Step 5
Slice Avocados (1 1/2) and add to the food processor along with Sea Salt (1/4 tsp) .
Step 6
Add in Lime Juice (1/4 cup) , Limes (2 Tbsp) and Agave Nectar (1/3 cup) .
Step 7
Add in Pure Vanilla Extract (1/2 Tbsp) and blend until smooth for about 2 minutes.
Step 8
On a lower setting, slowly add the Coconut Oil (1/4 cup) and process for another minute.
Step 9
Pour the filling into the crust, and place in the freezer to firm up, about 2 to 3 hours.
Step 10
Remove pie from pan gently.
Step 11
Serve and enjoy!

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