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Raw Lime Coconut Pie

  • Author: Cara Reed
  • Yield: 8 1x



For the pie:

  • 1/2 c. raw cashews, soaked for 4+ hours, drained
  • 7 oz. coconut cream (1/2 a can)
  • 1/4 c. nondairy milk
  • 1/4 c. lime juice
  • 1/2 c. unsweetened shredded coconut
  • 3 Tbsp. raw agave or maple syrup
  • 2 Tbsp. coconut oil, melted
  • zest of 1 lime

For the crust:

  • 1 1/2 c. raw almonds
  • 6 Tbsp. coconut oil, melted
  • pinch of sea salt

For topping:

  • Shredded coconut


  1. In a food processor, break up the almonds until it is a rough crumb/flour-like.
  2. Pour into a medium bowl and add the oil and salt until well-combined.
  3. Pour onto a pie tin and form into a crust by patting down with your hands.
  4. Freeze while you are working on the filling.
  5. For the filling, place all of the ingredients into a high-speed blender with an S blade until completely smooth and thick. Adjust flavor for sweetness to preference. Pour on top of crust, coat with shredded coconut and chill in the fridge for several hours or in the freezer for 1 hour.


  • Serving Size: 1 slice
  • Calories: 416
  • Sugar: 15g
  • Sodium: 39mg
  • Fat: 39g
  • Saturated Fat: 21g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 4g
  • Protein: 8g
  • Cholesterol: 0mg