Raw Key Lime Pie


Tenina Holder

Posted May 8, 2020 (Last updated December 21, 2021)



Total Time

1hrs 10mins



A fresh and zesty raw dessert that’s always a hit. Avocado, lime, coconut oil and maple syrup are combined to make a creamy filling for a macadamia and cashew nut crust.


  • Lime icon
    Lime3zest of, finely grated
  • Coconut oil icon
    Coconut oil35 g
  • Maple syrup icon
    Maple syrup90 g
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes2 pinches
  • Cashew nuts icon
    Cashew nuts70 g
  • Macadamia nuts icon
    Macadamia nuts130 g
  • Avocado icon
    Avocado140 gripe
  • Shredded coconut icon
    Shredded coconutas needed

  • 1. Add coconut oil, maple syrup, pink Himalayan salt flakes, cashew nuts and macadamia nuts to the TM5 bowl
  • 2. Blend with MC fitted - approx 10 sec, speed 6
  • 3. Press into 5 tartlet tins or one large
  • 4. Freeze
  • 5. Add lime, avocado, maple syrup, coconut oil and pink Himalayan salt flakes to the TM5 bowl
  • 6. Blend with MC fitted - approx 5 sec, speed 5
  • 7. Scrape down sides of TM5 bowl
  • 8. Blend - approx 10 sec, speed 4
  • 9. Fill tartlet shells and return to freezer for at least an hour
  • 10. Garnish with shredded coconut or additional lime zest
  • 11. Serve straight from the freezer. A great dollop of whipped coconut cream is awesome on these

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