Paleo Key Lime Pie

sweetened condensed milk

🥗Healthier: coconut milk + sugar

💰Cheaper: evaporated milk + sugar

Coconut milk offers a lighter option while maintaining sweetness.

key lime juice

🥗Healthier: regular lime juice

💰Cheaper: bottled lime juice

Regular lime juice is more accessible and less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is dairy-free.

whipped cream

🥗Healthier: Greek yogurt

💰Cheaper: cool whip

Greek yogurt reduces calories while adding creaminess.

Soak 1 cup of raw cashews in cold water for about 1 hour.

Soak 1 cup of dates in boiling hot water for about 10 minutes until soft.

Toast 1/2 cup of shredded coconut in a dry pan over medium low heat until golden, stirring frequently to prevent burning.

In a food processor, combine 1 cup of soaked cashews, 1 cup of soaked dates, toasted shredded coconut, and a pinch of salt. Pulse until crumbly but not mushy.

Press the crust mixture into a pie plate evenly.

In a high-speed blender, combine the remaining soaked cashews, 2 avocados, fresh lime juice, coconut milk, coconut oil, honey (starting with 1 tablespoon), and a pinch of salt. Blend for about 1 minute until creamy and smooth.

Taste the filling and adjust sweetness with more honey if desired.

Add lime zest to the filling and stir to combine.

Pour the filling into the prepared crust and smooth the top.

Refrigerate the pie for about 1 hour before adding the chocolate drizzle.

To make the chocolate drizzle, heat coconut oil in a saucepan over medium low heat, then whisk in cacao powder, a pinch of salt, honey, and vanilla extract until smooth.

Transfer the chocolate mixture to a Ziploc bag, snip off the end, and drizzle it over the chilled pie.

Return the pie to the refrigerator to chill until firm before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens