Raw Vegan Key Lime Pie

Prep Time 20 minutes
Cook Time 0 minutes
Servings 12 people
Recipe submitted by Audrey Sckoropad, one of our two "Share your recipe" 2012 contest winners!

How It's Made


  • ¾ to 1 cup nut selection
  • 1 cup Coconut
  • 2 tbsps date purée
  • ½ tsp vanilla essence
  • pinch of salt
  • 1 ½ avocado(s)
  • ¼ cup Organic Raw Virgin Coconut Oil
  • ½ cup coconut butter
  • ½ cup agave syrup
  • ½ to ¾ cup lemon juice


  1. To make the crust, put the nuts in food processor and grind them until you get a small crumble texture. You don't want it to be a 'flour'.
  2. Add the coconut, salt and vanilla extract in the food processor. Mix for until combined. Put your mixture in a bowl, add the date purée and mix with your hands.
  3. Take out a cupcake mold and add a bit of coconut oil in the bottom, so it will be easier to remove the pies. You can use a brush or your fingers and just put a thin layer. Then add the crust mixture you just made and press down to cover the sides of the molds.
  4. To make the filling, add all of the ingredients in Vitamix or food processor and blend until you obtain a smooth texture.
  5. Once you get the filling ready, you can divide it into the molds you crusted a few minutes before. You can add lime slices on top to decorate or any kind of decoration you want, we just added a bit of shredded coconut! You can put them in the fridge for a couple of minutes to let the filling get a bit firm. It will be easier to un-mold them. Enjoy!
TIPS * Keep your coconut oil at room temperature before starting your preparation. Your crust will mix much better in the food processor. * Purée dates in your food processor by blending for a few minutes. Add a bit of water if necessary. MAKING COCONUT BUTTER Make your own coconut butter easily by adding 1 cup of shredded coconut in a vitamix of high speed blender and mix for 2 to 15 minutes (depending on the blender) until you obtain a smooth and creamy texture. If after a few minutes your coconut has not combined and changed texture, add approximately 1 tbsp of coconut oil and mix until you obtain a smooth texture. You can sweeten your coconut butter with agave syrup. Your coconut butter is best kept in the fridge.
Audrey Sckoropad
Recipe By

Audrey Sckoropad

Audrey is a certified Naturopath through the Institut de Formation Naturopathique du Québec. She is a member of the Naturopathic College of Quebec, with a certification in Whole Food Plant-Based Diet with Cornell University and is a working model for Montreal based modelling agency Folio.