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Rawmazing Key Lime Pie

Prep Time 25 minutes
Total Time 3 hours 25 minutes



  • 1 cup dried dates
  • 1/2 cup whole almonds coarsely chopped
  • 1/2 cup whole pecans coarsely chopped
  • 1/4 cup unsweetened shredded dried coconut
  • 1 Tbsp coconut oil
  • Pinch of sea salt


  • 2 cups cashews
  • 3/4 cup fresh lime juice
  • 1/2 cup maple syrup
  • ? cup melted coconut oil
  • 1 tsp matcha powder optional for color only
  • 1 tsp pure vanilla extract


  • 6 key limes optional, sliced


  1. Put all the crust ingredients into a food processor, and process until the ingredients can just stick together. You shouldn’t have a gooey mess. Stop and scrape down the sides as needed. Press the crust mixture into the bottom and up the sides of a 9­-inch glass pie dish.
  2. Place all the filling ingredients in your high-speed blender or food processor and blend until the filling is completely smooth and creamy.
  3. Pour the filling evenly over the pie crust and smooth with a spatula. Place the pie in the freezer covered to set for at least 3 hours, or overnight if possible.
  4. Let the pie sit at room temperature for 10 minutes and garnish with key limes before serving.

Recipe Notes

Excerpted from The UnDiet Cookbook: 130 Gluten-Free Recipes for a Healthy and Awesome Life by Meghan Telpner. Copyright © 2015 Meghan Telpner. Photography Copyright © 2015 Maya Visnyei and Catherine Farquharson. Published by Appetite by Random House, a division of Random House of Canada Ltd., a Penguin Random House Company. Reproduced by arrangement with the Publisher. All rights reserved.