The Naked Vegan’s Key Lime Pie

Vegan, raw, gluten free... this feel-good dessert is practically a tropical holiday on a plate


Key Lime Pie

Makes one 23cm round pie




Macadamia nut base

400 g (2½ cups) activated macadamia nuts

135 g (1½ cups) finely desiccated coconut

3 tablespoons coconut nectar

2 tablespoons lime zest

1 teaspoon vanilla powder


Lime and coconut filling

375 ml (1½ cups) lime juice

2 avocados, flesh chopped

185 ml (¾ cup) coconut nectar

185 ml (¾ cup) Coconut mylk (see below)

250 ml (1 cup) cold-pressed extra virgin coconut oil

1 teaspoon spirulina powder

1 teaspoon vanilla powder

2 tablespoons non-GM soy lecithin

Pinch of Himalayan pink salt or Celtic sea salt


Coconut Mylk (makes 3 cups)

Liquid and flesh of one young coconut

500ml (2 cups) water

2 tablespoons coconut nectar, or 2 pitted dates

Pinch of Himilayan pink salt



Lime slices

Desiccated coconut for sprinkling



Make your coconut mylk by placing all ingredients in a high-speed blender and blending until smooth. Pour through a fine meshed-strainer or nut milk bag and set aside.

Process all the nut base ingredients in a food processor until well combined. The mixture should bind to itself when pressed together between your fingers. Press into a 23 cm (9 inch) pie tin lined with plastic wrap and set aside.

Blend all the filling ingredients until super smooth. Pour over the pie base, then leave to set in the fridge for 4 hours, or overnight.

Remove the pie from the refrigerator. To serve, cut a slit into each of your lime slices, running from the centre to the outside. Take the two ends from either side of the slit and twist them in opposite directions. Garnish the pie with twisty lime slices, lime zest and a sprinkling of desiccated coconut.

The pie will keep in an airtight container in the fridge for 5 days, or can be frozen for several months.



This is an excerpt from Maz Valcorza’s 
The Naked Vegan, RRP$39.99 available now in all good bookstores and online here.





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