If you’re a fan of citrus desserts or traditional key lime pie, you will love this raw vegan version

with a
superfood twist! These pies are light, refreshing, and look stunning with an elegant finish. This recipe
will be sure to impress your friends and family.

Equipment: Two 4” (10.16 cm) tart pans with a removeable bottom, high-speed blender, food
processor, nutmilk bag, piping bag, Ateco 867 piping tip, dehydrator (optional)
Yields: Yields: Two 4” (10.16 cm) pies

Advanced Preparation Notes:

• Activated Almonds require 8 hours to soak and another 24 hours to dehydrate (optional)
• Coconut Cream Frosting requires a minimum of 8 hours to set
• Pies require a few hours to set

Activating Almonds (optional)

You have the option to activate 1 cup of almonds used in the crust. Activating the almonds removes
phytic acid and neutralizes enzyme inhibitors making them easier to digest. A dehydrator is required
for this step since the almonds need to be dry. If you do not have a dehydrator, you have can dry them
in the oven or skip this step and use raw almonds.

1 cup (130 g) raw almonds

Filtered water

Soak almonds for 8 hours in a bowl with a generous amount of water, covering the almonds. Drain
and rinse the almonds well. Transfer them to a lined dehydrator tray and dehydrate at 115F (46C)

© Crystal Dawn Culinary 1

for up to 24 hours until fully dry. Allow them to cool and use them immediately in the crust or store
them in a sealed jar at room temperature.

Coconut Cream
½ cup (43 g) medium shred coconut
1 cup (240 ml) filtered water
½ tsp sunflower lecithin powder

Blend shredded coconut, water and sunflower lecithin powder in a blender for 30 seconds to 1
minute. Place a nut milk bag in a bowl (it’s easiest to use one with a pour spout), pour the mixture
into the nut milk bag and squeeze the nut milk bag to release the cream into the bowl.

Use it right away in the filling or transfer to a mason jar or glass container and store it in the fridge
until use. This recipe will keep in the fridge for up to 3 days.

Coconut Cream Frosting

1 cup (160 g) chopped young coconut meat
1 cup (140 g) cashews, soaked for 2 hours to soften and rinse
½ cup (120 ml) filtered water
2 tbsp (43 ml) light-amber agave
1 tsp lemon juice
1 tsp vanilla extract (preferably alcohol-free)
___
½ cup (120 ml) melted virgin coconut oil

Blend young coconut meat, cashews, water, agave, lemon juice and vanilla until smooth. While the
blender is running on low, stream in the coconut oil slowly and blend on low until combined.
Transfer the mixture to a shallow container, seal and set in the fridge overnight or for a minimum of
12 hours.

Depending on your environment and fridge temperature, the setting time will vary. When the
frosting is set, it should be firm to the touch. This frosting will keep in the fridge for up to 3 days. If
not using right away, this frosting freezes well in a sealed container for a couple of months. Thaw it
in the fridge for 2 days before use.

Pro Tip: Working with raw frostings and getting it to the perfect consistency for piping and frosting
takes practice. If the coconut cream frosting is too firm, let it sit at room temperature for one to two
hours before use.

Young Coconuts: When sourcing young coconuts make sure they are a young coconut not a mature
coconut. Mature coconuts are round with a fibrous layer on the outside and smaller in size. Mature
coconut meat is more fibrous and tougher to blend. When working with raw desserts and raw
frostings we use young coconut meat because it produces a smoother result.

Check out my video on how to open a young coconut here:

https://youtu.be/NVvsMfu8sQs

© Crystal Dawn Culinary 2

Almond Coconut Crust
1 cup (130 g) Activated Almonds or dry raw almonds
1/3 cup (27 g) medium shred coconut
¼ cup (28 g) coconut flour
3 tbsp (42 g) coconut sugar
1/8 tsp Himalayan salt
___
1 tsp lime zest
2 tbsp (30 ml) melted virgin coconut oil

Process almonds, shredded coconut, coconut flour, coconut sugar, and salt in a food processor until
the mixture resembles coarse flour. Add lime zest and coconut oil, and process the mixture again
until the batter starts sticking together.

Using your fingers, form the crust mixture into two round 4” (10.16 cm) tart pans with a removable
bottom and use a small spoon to even out the bottom of the crust. Set them aside at room
temperature while making the filling.

Avocado Lime Filling

½ cup (73 g) peeled, pitted and cubed ripe avocado
¼ cup (60 ml) freshly squeezed lime juice
¼ cup (60 ml) Coconut Cream (from recipe above)
3 tbsp (64 g) light-amber agave
1 ½ tbsp (3 g) lime zest
1 tsp matcha powder or moringa powder (for optional superfood boost and color)
1 tsp vanilla extract (preferably alcohol-free)
1/8 tsp Himalayan salt
___
¼ cup (60 ml) melted virgin coconut oil

Blend avocado, lime juice, coconut cream, agave, lime zest, matcha or moringa powder (if using),
vanilla, and salt in a high-speed blender until smooth. While the blender is running on low, stream
in the coconut oil slowly and blend on low until combined. Pour the filling into each tart pan, and
gently pat the tart pans on the counter to even out the filling. If the filling is thick, use an offset
spatula to spread it out.

You will have extra key lime pie filling; place it into a bowl, set it in the fridge, and enjoy it as a
pudding. Set the pies in the freezer for a minimum of 4 hours or overnight.

Garnish
Lime Zest

Assembly
Remove the pies from the freezer and the coconut cream frosting from the fridge. If the coconut
cream frosting is quite firm, allow it to sit at room temperature until it’s soft enough for piping. If it
is too soft, transfer to the freezer for 10 to 20 minutes to firm up and whip up with a spoon.

© Crystal Dawn Culinary 3

Remove the pies from the tart tins before garnishing. If the tart pan bottom is difficult to remove,
use a butter knife or offset spatula to remove it from the crust.

Add an Ateco 867 piping tip to a piping bag and fill the piping bag with a generous amount of
coconut cream frosting. Above each pie, hold the piping bag vertically and pipe dollops around the
top of the pie in a circular motion starting from the outside edge until the entire pie is covered.
Using a citrus zester garnish the top of each pie with lime zest. Serve immediately or store the pies
in the fridge for up to 3 days or freezer for up to 1 month.

Thank you for making this recipe, I hope you enjoy it as much as me! ~ Crystal

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© Crystal Dawn Culinary 4