Raw Key Lime Pie from "Sweet Gratitude"

Last year, I took a class on raw desserts at Cafe Gratitude, and I was super impressed with how delicious and seriously satisfying raw desserts can be. I purchased their "cook"book - Sweet  Gratitude, and I have really enjoyed making several of the recipes. This is the Key Lime Pie which is made using avocado. The avocado is undetectable and adds this lovely creaminess to the pie. It also uses a date nut crust, which I really recommend trying out. It is quick, easy and delicious. Enjoy!

Key Lime Pie (from Sweet Gratitude)

Macadamia Pecan Crust:

1 1/4 cups macadamia nuts

1 1/4 cups pecans

3 ounces date paste ( give the dates a whirl in your food processor)

1/4 teaspoon vanilla

1/8 teaspoon salt

Lime Filling
3/4 cup lime juice

1/2 cup agave nectar

1/4 cup coconut milk

1 cup avocado

2 teaspoons vanilla

1/8 teaspoon salt

2 tablespoons soy lecithin (available at natural foods stores, whole foods, or vitamin stores)

1/2 cup + 2 tablespoons coconut oil

For crust:

Combine all ingredients in a food processor and process until there are no large chunks of nuts and dates are well combined with nuts. Transfer to 9" pie or spring form pan and press in evenly and slightly up the sides.

Add all of the filling ingredients to a high speed blender and blend until very smooth. Pour into prepared crust.

Refrigerate at least 4 hours until set. If you are still having trouble getting the pie to set, transfer to a freezer for an hour and then slice and serve.