The holiday season is here and everyone is making pie! Why not make a healthy pie? One that doesn’t require the oven? Even better!
Warning: This raw vegan pie may be addictive! No worries! 😉
The first time I invented this recipe was for my very first raw potluck I attended in KCMO several years ago. The pie was so good that I didn’t even get a piece of it!
Sure, this pie is full of fat, but raw healthy vegan fats.
Avocado contains MUFA, or mono unsaturated fatty acids, which promote good heart health and also speed up metabolism. (more)
Coconut oil contains a healthy and natural saturated fat that also promotes heart health, speeds metabolism & even promoting regular thyroid function. (more)
Avocado & Coconut oil together create a wonderful texture for a raw vegan “cheesecake”. At room temperature, the coconut is liquid but once it gets cold, it becomes solid again which makes it a great thickener to the avocado/lime purée.
The joys of raw cuisine for me is the vivid colors, I created this pie to be as bright and colorful as my personality. (If you know me, you would attest to that!) I absolutely love the green of the avocado, but adding a green powder such as wheatgrass or spirulina makes it even brighter!
Raw Vegan Coconut Lime Pie
Pie Crust (see below for alternative crust)
1/2 cup sunflower seed pulp (leftover from homemade milk)
1/2 cup Artisana pecan/cashew butter
2 Tbsp flaxseed meal
1/4 cup whole, soaked, raw sunflower seeds
3 Tbsp agave nectar (or can use whole date paste)
1/3 cup lime juice (4 limes)
1/2 cup agave nectar
3 Tbsp extra virgin coconut oil
2 large avocados
1 tsp wheatgrass or spirulina powder (I use PINES Wheatgrass)
2 Tbsp agave nectar
1/4 cup berries (I used strawberries & raspberries)
1) Mix the pecan/cashew butter with the sunflower seed pulp, agave nectar, flaxseed meal, melted coconut oil and whole sunflower seeds together. This will form a sticky, moldable paste-like dough.
2) Spread coconut oil in the pie pan to help the pie from sticking to the pan.
3) Press the seed/nut dough into the pie pan. It helps if you have coconut oil on your hands, or if they are a little wet. Place the pie crust in the freezer to solidify for 30 minutes.
4) Roll the limes firmly with your palm on the countertop to help break the juice pods on the inside. Cut in half and squeeze the juice from 4 limes (about 1/3 cup lime juice). Pour the juice into the blender.
5) Cut two avocados in half, lengthwise, around the pit. Scoop out the avocado flesh from the rind and put it in the blender.
6) Liquefy 3 Tbsp coconut oil by placing closed jar in hot water. Add the oil to the blender along with 2 tsp wheatgrass (or spirulina) powder and agave nectar.
7) Let blend on medium speed for about 3 minutes, or until the mixture is creamy smooth. Empty the green mixture into a bowl. Add more agave and whip well if it’s not sweet enough for you. Put this in the freezer as well.
8) After the pie crust has been in freezer for 30 minutes, remove both the crust and avocado-lime filling. Smooth the filling into the raw pie crust. Put back into the freezer for 10 minutes or while you work on the next step.
9) Mash frozen or fresh berries into a clean bowl with a fork. Add agave nectar to create a sweet berry spread. This mixture will be spread onto the top of the pie filling. Be sure to let the pie filling to solidify otherwise it may be difficult to spread the berries.
10) Let the pie sit in the freezer for up to 45 minutes to cut and serve. I find it better the longer it freezes. You can also serve sooner than that, but the pie slice will not hold shape very long.
2 cups pecan halves
3 Tbsp agave nectar
2 Tbsp leftover pulp from sunflower seed milk
3 Tbsp coconut oil, melted
Process pecan halves in processor, add agave, pulp and oil. Will make a stick mash. Press into pie pan and freeze like above directions.
Enjoy a slice (or two!)
Be sure to check out my Artisana Review + Ek-Chok Giveaway!