They say if you’re wondering about raw food, then start with the desserts. It’s true! Once you’ve tried this you’ll give raw food a serious thought. It’s simply phenomenal!

Coconut Key Lime Pie

  • Servings: 6-8
  • Difficulty: medium
  • Print

Coconut Key Lime Pie (Cafe Gratitude “I Am Awakening” style).


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  • 225g Coconut Flakes
  • Dessert Spoon Coconut Oil
  • 1tsp Vanilla paste
  • (You can add a pinch of sea salt if you wish)


  • 285g cups pecans
  • 285g cups macadamias or walnuts
  • 57g cup finely chopped dates
  • 1/4 tsp vanilla paste
  • A pinch of sea salt


  • 170g lime juice
  • 228g avocado (approx. 2 avocados)
  • 64g cup honey/maple syrup
  • 43g cup coconut milk
  • 1/2 tsp vanilla
  • A pinch of sea salt
  • 2 Dessert spoons lecithin
  • 43g coconut butter
  • 1/2 tsp green superfood powder


  • 450g soaked cashews
  • 680g coconut milk
  • 115g coconut nectar/honey
  • Pinch of sea salt
  • 3 tsp lecithin
  • 170g coconut oil


Coconut Butter: You can buy it, but it’s really easy to make and you can ensure all your ingredients are organic.

Melt the coconut oil (if solid) and then put all the ingredients into a food processor. Blend for a couple of minutes. It will turn into a paste before it becomes a creamy butter consistency but keep going and it will get there. It’s best to use coconut flakes as desiccated or fresh doesn’t work as well.

For the crust, put all the ingredients into the food processor and blend until crumbly. Grease a cake tin with the coconut butter and then tip the ingredients in and firm down.

For the filling, blend all ingredients in the food processor until smooth. Pour into the tin over the crust.

For cream, blend ingredients together, smooth over the filling and freeze for about an hour or two until firm.

Decorate with lime and/or lemon and banana slices and serve.

Let me know if you try it, or if you have another great variation on this dessert. Would love to hear.

No Responses

  1. The Editors of Garden Variety

    Looks simply wonderful. Thank you so much for sharing your recipes!


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