Raw Key Lime Pie Recipe With Lime Essential Oil...

RAW KEY LIME PIE RECIPE wellness with mamma jones nikolett jones

I made this Raw Lime Pie for my Wellness Workshop. Most of my ladies never tasted Raw Cakes so this one along with my Raw Cashew and Blueberry Cake went down really well.  I also love this cake because there isn’t much sugar in it but full of healthy fats (of course you can add more maple syrup if you think you need it sweeter.)

My advice would be to semi-freeze the cake, then cut it into slices and keep it in the freezer till you fancy a healthy treat. If you don’t slice it up in advance then you might have to defrost the whole cake before consuming. When sliced you can just take an individual slice out to defrost instead of the whole cake.



For the base you will need:

1 cup raw sunflower seeds

1 cup soaked (activated) raw almonds

500 g pitted dates

4 tablespoon melted coconut oil


For the cream layer you will need: 

Depending on how thick you want the cream layer you can double the ingredients to create a more dramatic look.  For a normal, regular thickness (like on the picture) you will need:

  • 6 medium-sized avocado
  • 2-3 lime (juiced) plus 2 drops lime doTERRa essential oil 
  • (Keep tasting, because you might not need  3 limes.)
  • 1 mug maple syrup
  • 1/4 cup Firm Organic Tofu


For making the base place all the ingredients in the food processor or blender, and blend until it looks like a crumble mix. You can make it as fine as you like but don’t over process, as it can turn into a butter-like texture. Give it a scrape occasionally and carry on processing till it looks right to you.  (if your processor not so powerful then I recommend crumbling the nuts and seeds first then add the rest of the ingredients. )

With a spatula or clean, wet fingers press the mixture into a cake tin very firmly. Let the base rest in the freezer.

Cream Layer:

Add the avocado flesh,  lime juice and the maple syrup along with the firm tofu in your blender, and blend it all together till its smooth.

Pour the mix to the top of the base and let it rest in the freezer until it firms up.

Decorate with sliced lime and hemp shells before serving.