One of the most nutrifying and beautiful desserts...

Live Key Lime Pie

In a world where convenience, comfort and carbs can leave you feeling deadened and depressed, I am so thankful for the natural and the wild.  This dessert is just that naturally wild and wildly natural.  Composed of textures, colors and a tangy sweet that lets you know you are alive and all is right in the world.

Maybe its a bit much to claim such revelations from a slice of pie, but seriously folks this is what RAW foods are all about.  They are about increasing vibrancy.  So, as I say in my book "Live Foods for the People"

This is dedicated to those who value great food, great health, and great flavor.
...To the connoisseurs of vibrancy...

We will begin with a crust, proceed to the filling and finally the frosting.  This recipe serves 12.  It is best to make 1-2 days before needing to serve.

Citrus Zest Crust
1 Cup Nuts of your choice
1 Cup Shredded Coconut
Pinch of Sea Salt
½ tsp Vanilla Extract, or Seeds from ¼ of a Vanilla Bean Pod
½ Cup Pitted Dates or ¼ Cup Raw Honey
1 tsp of lemon, lime, or orange zest

1 Tbsp of Pure Water

First, lightly grease your cake tin with coconut oil. Place the dry ingredients into the food processor, and blend into a fine flour. Next, add the dates and vanilla. Process for at least one minute. Now, slowly, if needed, add the water to encourage the crust to bind together.
Only add as much water as is absolutely necessary.  Once the above ingredients bind together, stop the appliance and transfer to the cake tin. Press the crust out to the edges.

Create a flat surface that is approximately ¼” thick.

Key Lime Filling
1 Large Ripe Avocado
¾ Cup Lime Juice
¾ Cup Coconut Oil (Gently Melted)
¼ Cup Raw Honey
¼ Cup Agave Nectar or Coconut Palm Syrup
¼ Cup Nut Milk or Coconut Milk 
1 tsp Vanilla Extract, or Seeds from ½ of a Vanilla Bean Pod
Pinch Sea Salt

Combine the filling ingredients in the blender or food processor. Process them until completely smooth and then pour them into your pie crust. Use a spatula to help transfer
and smooth. Place in the fridge to set up. Once your filling has set, you may top with this fantastic Coconut Cream Frosting.

Coconut Cream Frosting
1 ½ Cup Coconut Milk 
1 ½ Cup Soaked Cashews or Macadamia Nuts
1 Cup Coconut Meat or 1 Cup Yogurt (Any kind)
¼ Cup Raw Honey
½ Cup Agave Nectar or Coconut Palm Syrup
1 Cup Coconut Oil (Gently Melted)
1 tsp Vanilla Extract, or Seeds from ½ of a Vanilla Bean Pod
2 Tbsp Lemon Juice
Pinch of Sea Salt

Place all ingredients into blender and blend until completely smooth. Pour this into a container and put in the fridge to set.  Frost your mousse with an artist’s stroke. Alternatively, you can pour the frosting right on to the set-up mousse for a very
smooth finish. Then place into the “raw food oven,” also known as “the fridge,” to finish.

Top with fresh fruit and enjoy!  And please remember that the coconut oil gives this dessert its structure, keep the dessert cool-cold or it will melt!

Blessings on your vibrant journey!