Are you one of those people who LOVES dessert, but don’t want to eat too much sugar? We all know that overloading our bodies with sugar and sweeteners has a negative effect on our health. At the same time, our bodies biologically want sweet things, because that’s how our ancestors figured out that fruits are edible! In fact, there is nothing in nature that is both sweet and poisonous.
So if you want dessert, the key is to find treats that satisfy both your requirements for sweet indulgence AND nutritional benefits for your body. There’s nothing more satisfying than this homemade Raw Key Lime Pie recipe that I’m sharing with you today.
And there’s no one better to share this with you than my friend and colleague Theresa, who was born into a 68-year-old family bakery and catering business (Frank’s Bakeshop in Bangor, Maine) and has been making pies for… well, let’s just say, many decades! Over the last few years, she has been working on more recipes for gluten-free and healthy alternatives to conventional desserts.
So let’s get right to work! If you are going to be following this video to make the pie, make sure you have the ingredients that are listed below the video first.
- 1 cup pecans*
- 1/2 cup desiccated coconut
- 1-2 -pitted medjool dates
- pinch of himalayan crystal salt
- 1.5 ripe haas avocados
- 1/2 cup melted coconut oil
- 3-4 limes
- 8 drops of doTERRA lime essential oil
- 1/4 cup liquid coconut sugar or raw honey
- 1 cup soaked macadamia nuts**
- 1/2 tsp pure powdered vanilla bean or 1 tsp pure vanilla bean extract
- 1/3 cup meat from fresh young coconut
- 1/4 cup coconut water (more or less–this may vary depending on thickness and taste — use your intuition!)
optional: garnish with lime rind shavings (be careful not to overdo, as it can be bitter) OR you could toast some desiccated coconut and garnish with that.
*For a more digestible version, you can soak the pecans, but the crust may not stick together as well as unsoaked pecans. It will be a bit wet.
**You could substitute the macadamia nuts with a combination of soaked almonds and brazil nuts.