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Single-Serving Key Lime Pie

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a small mason jar lined with nuts and filled with key lime pie filling
Prep Time: 
30 minutes
Number of Servings: 
Serves 5
Recipe Source: 
Nutrient-Dense Meal Prep by Olivia Robertson-Moe, NTP ($23.99, Page Street Publishing Co., 2024)

Ingredients

  • 1⁄2 cup raw macadamia nuts
  • 1⁄2 cup raw pecans
  • 1 date, pitted
  • Pinch of sea salt
  • 1⁄2 cup fresh lime juice (either Key limes or regular limes work)
  • 1 medium-sized avocado, peeled, pitted, and cubed
  • 1 Tbsp raw honey or pure maple syrup
  • 2 Tbsp coconut cream
  • 1⁄4 tsp vanilla extract
  • 2 Tbsp coconut butter
  • 1⁄4 tsp spirulina powder (optional)
  • 1⁄2 cup cold heavy cream or coconut cream
  • 1⁄2 tsp vanilla extract

Directions

  1. In a food processor or blender, combine macadamia nuts, pecans, date, and salt. Blend until nuts are finely chopped and have combined with date. Mixture should be crumbly but stick together when you press it together in your hand. Divide mixture equally among five 4-ounce Mason jars, using clean hands or back of a spoon to push it down into a solid crust.
  2. In a clean blender or food processor, combine lime juice, avocado, honey, coconut cream, and vanilla. Blend for 20 to 30 seconds, or until just mixed. Add coconut butter and spirulina powder (if using), and then blend until smooth and fully combined. Divide mixture equally among jars.
  3. Make homemade whipped cream topping: In a large bowl or bowl of a stand mixer, combine heavy cream and vanilla. Use electric hand mixer or stand mixer fitted with whisk attachment to whisk on high speed, about 1 minute, until medium-stiff peaks form. Divide mixture equally among jars.
  4. Seal each jar with a lid and store in fridge for 3 to 4 days. To freeze, store in freezer for up to 3 months. When ready to serve, thaw in fridge until soft.

Notes

  • Servings can be stored in the freezer and thaw when you want a taste of summer on a Florida beach!
  • For easy storage, assemble these directly in a small Mason jar that you can add a lid to.
Nutrition Info: 
Made with honey and coconut cream: 402 Calories, 4 g Protein, 0 mg Cholesterol, 19 g Carbohydrates, 8 g Total sugars (3 g Added sugars), 6 g Fiber, 37 g Total fat (12 g sat), 241 mg Sodium, ★★ Vitamin B1 (thiamine), ★ Vitamin B3 (niacin), Vitamin B6, Vitamin C, Folate, Iron, Magnesium, Phosphorus, Potassium, Zinc

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Contributor

Olivia Robertson-Moe, NTP

Olivia Robertson-Moe, NTP, is a Nutritional Therapy Practitioner. She founded Revolve Primal Health, a blog where she offers cooking courses and shares nutrient-dense recipes. Olivia lives in Northern California.

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