Gastrawnomica’s Raw Vegan Lime Pie

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By Chef: Priscilla Soler
Posted: October 6, 2015


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Citrus lovers rejoice! A raw, vegan, and gluten-free pie that is definitely not short on that citrusy sweet-tart flavor you love. Use lemons or limes, or a combination of both; whatever suits your fancy!


  • 1 cup pitted dates
  • 1/2 cup shredded coconut, unsweetened
  • 1/3 cup coconut flour or almonds
  • 3-4 Tbsp water, as needed
  • 2 cups soaked raw cashews
  • 1/3 cup coconut butter , melted
  • Juice from 4 limes (or lemons)
  • 1 tbsp vanilla extract
  • 1/2 cup (room temperature) water
  • 1/4 cup maple syrup or coconut nectar
  • 6 stevia drops or 2 extra Tbsp liquid sweetener


  1. Start by soaking the nuts for 5-6 hours.
  2. Prepare the crust by processing the dates, coconut and coconut flour in your food processor or vitamix. Add the water as needed, until you have a sticky consistency. Transfer mixture to a cheesecake pan or mini cheesecake molds like I did. Leave in the freezer and continue with the filling.
  3. Blend the cashews, melted coconut butter, maple syrup, lemon juice, water, vanilla and stevia drops until you have a very creamy consistency. Transfer the mixture to cheesecake pan and freeze for at least 10 hours.
  4. Once ready, leave outside the freezer for 5 minutes and remove from pan while frozen.
  5. Top with fresh berries or lemon zest.


This holds really well if left in the fridge but you can also put it back on the freezer if desired.