Recipe: Packaroon Key Lime Pie

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This month, I've been enjoying spending more time in the kitchen working on recipe development in anticipation for spring. I seriously cannot wait to get back out on the trail this summer!

Having made one too many batches of packaroons, I decided to switch it up and try out a raw food inspired pie! During the holidays, I make a pretty awesome Raw Apple Pie, but this time I decided to make something that tasted a bit more like spring, Raw Key Lime Pie!

If you ever tried our Heather's Choice Lime Black Pepper Packaroons, this pie will be reminiscent of those tart, delicious treats.

This recipe is SUPER easy to make and will be a fun dessert for dinner parties all year round. Beware! It packs a caloric punch!

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Packaroon Inspired Raw Key Lime Pie


3 cups shredded coconut
1/3 cup coconut oil
1.5 cups almond flour
3/4 cup maple syrup
1/2 tsp sea salt
1 tbsp vanilla


1 cup cashews
1 cup macadamia nuts
2/3 cup lime juice
1/3 cup coconut oil
1/3 cup maple syrup
1 tbsp vanilla
1/4 tsp sea salt


Coconut chips

Combine the crust ingredients in a stand up mixer for one minute. Press into a pie dish or cake pan, forming a thick, dense crust to pour the filling into.

Place all of your filling ingredients into a high speed blender or food processor. Blend for one minute, until perfectly smooth. Pour the filling into your pie crust.

Top with coconut chips and place in the freezer overnight. Serve one little slice at a time, chilled.





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