Recipes // Desserts // Paleo Key Lime Pie

Paleo Key Lime Pie


By Tony Federico

Yield: 6 to 8 servings


For crust:
  • 2 tablespoons (30 g) coconut butter
  • 6 medjool dates
  • 1 cup (110 g) toasted almond slices
  • 1/2 cup (40 g) unsweetened coconut flakes
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

For Filling:

  • 2 ripe avocados
  • 1/2 cup (120 ml) freshly squeezed lime juice
  • 1/3 cup (80 ml) maple syrup
  • 1 to 2 tablespoons (8 to 16 g) coconut flour
  • 2 cans (14 ounces, or 425 ml, each) full-fat coconut milk, chilled


  1. Paleo key lime Pie: There weren't Pies in the Paleolithic age, but it's hard to imagine any reasonable caveman (or cavewoman) turning down this rendition of the classic dessert. The recipe comes courtesy of rose from thecleandish.com.
  2. To make the Crust: melt the coconut butter in a skillet over low heat, being careful not to let it burn. In a food processor, pulse the dates for 1 to 2 minutes. Add the almond slices and coconut flakes and process again for 1 to 2 minutes. Add the melted coconut butter, vanilla, and salt and process until sticky and crumbly. Press the crust into a pie dish and refrigerate.
  3. To make the Filling: Peel the avocados and place in a food processor together with the lime juice, maple syrup, and coconut flour. Process until smooth and thick. Carefully remove the coconut milk from the refrigerator and scoop out the cream at the top. Beat the cream in a bowl until it reaches the consistency of whipped cream. Fold the avocado mixture into the coconut cream and continue to beat until well incorporated. Pour the filling into the prepared pie crust and place in the freezer for 2 to 3 hours, or until the center is firm. Transfer to the refrigerator and chill for another 2 hours before serving.
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