Key Lime Pie (Raw/Vegan)

by Chef Ian Grove


2-3 dates

1/2 cup pecans

1/2 cup walnuts

1/2 cup hazelnuts


1 large avocado (or 2 small)

Juice of 3 limes

1-2 tbs honey, or preferred raw sweetener

2 tbs coco butter or oil

Zest of one lime to taste


1/2 large cherimoya or sub 2 super ripe pears

1/4 cup cashews

2 tbs coco butter or oil


  1. For crust: combine all ingredients in food processor with S blade. Process until consistency is light and fluffy but when press with spoon compacts. Adjust by adding more nuts or dates. Press into Pyrex pie pan or dish to mold crust.
  2. Blend ingredients for filling in Vitamix or high speed blender until smooth. Add zest and sweetener to taste (more zest, more tart!). Poor into pie crust and smooth evenly. Chill in refrigerator for at least 2 hours, or until filling is firm.
  3. Blend ingredients for topping in Vitamix/food processor/high speed blender until smooth and creamy. Chill in refrigerator, until filling is firm, then top and chill for another 2 hours….
  4. Garnish with zest of lime or lime slices ……. or just eat it!!


Key Lime pie