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Anti-inflammatory Vegan Key Lime Pie

Episode 6, Season 2 Healthy Gourmet.


  • Crust:

  • 1 cup unsweetened coconut, shredded

  • 1 cup walnuts

  • 1/4 teaspoon grey sea salt or pink rock salt

  • 1/2 cup Medjool dates, pitted

  • Filling:

  • 3 firm avocados

  • 3 tablespoons lime juice

  • 1 teaspoons ime zest

  • 1/2 cup raw honey

  • pinch grey sea salt or pink rock salt


  • 1.


  • 2.

    Place the coconut, walnuts, and salt in a food processor with an ā€œSā€-blade. Blend until coarsely ground.

  • 3.

    Add the dates and process until the mixture resembles bread crumbs and begins to stick together.

  • 4.

    Press ingredients into the bottom and sides of a 9-inch (23 cm) pie plate by packing the crumbs with the back of a spoon or your fingers.

  • 5.

    Place the crust in the freezer for 15 minutes.

  • 6.


  • 7.

    Process all ingredients in a food processor with the ā€œSā€-blade until smooth. Pour the filling into the pie crust. Garnish with fresh slices of kiwi fruit or extra-thin slices of lime.


Calories: 340 cal
Fat: 24.0 g
Sodium: 57 mg
Carbohydrates: 27.8 g
Fiber: 8.6 g
Protein: 5.7 g

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