Raw Key Lime Pie


1 cup dates
1 cup almonds
1 Tbs ground flaxseed
1 Tbs agave
1 Tbs almond milk
dash of salt

4 limes, juice and about 1 Tbs zest, divided
1 avocados
1 coconut cream, freeze

-Spray pie pan with coconut oil
-Blend dates, almond, flaxseed in blender. Add agave, salt, and milk.
-Press crust “dough” into pie pan evenly.
-Whip the avocado for a few seconds.
-Add in coconut cream, and pour in lime juice. Whip until well combine. Sprinkle in the zest.
-Pour filling on top of crust and freeze for two hours.
-Garnish with a sprinkle of zest on top
-Remove from freezer about 10 minutes before you want to enjoy


Lime Mousse Pie

green pie
2 cup raw cashews
1 cup unsweetened shredded coconut
2 Tbs Vanilla
1 Tbs Lime Zest
2 Tbs Lime juice
Dash of salt
41 Tbs stevia
2 Tbs agave

4 Large avocados
½ cup freshly squeezed lime juice
¼ cup lime zest
¼ cup agave
2 Tbs Vanilla

Dash of salt
1 Tbs Stevia

-Place crust ingredients in blender until dough like texture
-Spray 8 inch pie pan with coconut oil spray
-Press dough into pan
-Place all mousse ingredients in blender until smooth
-Pour mousse over crust
-Chill in freezer: 3 hours
-Cut and serve frozen

Chocolate Coconut Cream Pie


1 pie crust, or 6 mini crust (homemade or store bought)
1 can coconut cream
1 avocado, mashed
½ cup non-dairy chocolate chips
2 Tbs coconut oil
peanut butter to taste
-Melt ¼ cup of the chocolate chips with 1 Tbs. coconut oil. Repeat using remaining chocolate chips and coconut oil. Stir to create a smooth texture.

-Pour into crust and spread to create a thin layer
-Let cool, to harden
-In small bowl whip coconut cream with mashed avocado until well mixed
-Add in your desired amount of peanut butter
-Pour mouse into crust, refrigerate or freeze for a couple hours to set up.

 And sometimes, if it’s a special someone’s birthday, you can smoother it in sprinkles! 

(if you freeze, take out of freezer 5-10 minutes before you plan on serving)

Blackberry Pie

Blackberry Pie
(makes 1 9-inch pie)

Buttery Crust:
2 ½ cups all-purpose flour
¼ tsp. salt
3 Tbs. sugar
16 Tbs. cold Earth Balance
6 tbs. ice water
1 tbs apple cider vinegar


6 cups of blackberries, fresh or frozen
grated lemon zest of 2 lemons
3 Tbs lemon juice
2/3 cup plus 1 Tbs sugar
3 Tbs liqueur
3 Tbs cornstarch
¼ tsp ground cinnamon

For crust:

1. In a large mixing bowl, sift together flour and salt.  Mix in sugar.  Add half the “butter”/Earth Balance cutting into the flour with hands.  Once dough appears pebbly, add remaining margarine and shortening.

2. In a cup, mix together 4 tablespoons of ice water with apple cider vinegar.  Drizzle water mixture into the flour and mix together.  Knead the dough a few times, adding a little more water until it holds together.

3. Divide the dough into two, roll each into a ball and flatten them into disc.  If you would like to save to make pie later, wrap in plastic wrap and refrigerate for later, or use to create your pie now!

To finish pie:
4. Preheat the oven to 425F.  In a large mixing bowl, toss together the berries, lemon zest, lemon juice, 2/3 cup sugar, blackberry liqueur, cornstarch, and cinnamon.

Pile filling into the pie crust and gently press down berries to even out top.
Depending on how you want to create your top, I chose cut out for this particular pie, place top disc on top and pinch together around the edges.  Sprinkle with remaining 1 Tbs of sugar.
Bake pie for 20 minutes, then lower heat to 350F, and continue to bake 35 minutes.  Crust should be golden brown and filling should be bubbly.  Let cool, on cooling rack for about an hour before serving.

(recipe adapted from Vegan Pie in the Sky)