Wondering what exotic desserts to add to your repertoire this Thanksgiving ? If your looking to please the health conscious crowd, this raw key lime pie is the perfect option! Another delicious, plant-based beauty from Meghan telpner's new book, The Undiet Cookbook. It's loaded with fiber, incredibly tasty and nutrient rich. This pie is a palate pleaser that's actually good for you. Enjoy it! 

P.S. we are still admittedly obsessed with Meghan's Chocolate Pancakes




1 cup dried dates

1/2 cup whole almonds, coarsely chopped

1/2 cup whole pecans, coarsely chopped

1/4 cup unsweetened shredded dried coconut

1 Tbsp coconut oil

Pinch of sea salt


2 cups cashews

3/4 cup fresh lime juice

1/2 cup maple syrup

⅓ cup melted coconut oil

1 tsp matcha powder (optional for color only)

1 tsp pure vanilla extract



6 key limes, sliced (optional)



1.     Put all the crust ingredients into a food processor, and process until the ingredients can just stick together. You shouldn’t have a gooey mess. Stop and scrape down the sides as needed. Press the crust mixture into the bottom and up the sides of a 9­inch glass pie dish.

2.     Place all the filling ingredients in your high-speed blender or food processor and blend until the filling is completely smooth and creamy.

3.     Pour the filling evenly over the pie crust, smooth with a spatula. Place the pie in the freezer covered to set for at least 3 hours, or overnight if possible.

4.     Let the pie sit at room temperature for 10 minutes and garnish with key limes before serving.


Excerpted from The UnDiet Cookbook: 130 Gluten-Free Recipes for a Healthy and Awesome Life by Meghan Telpner. Copyright © 2015 Meghan Telpner. Photography Copyright © 2015 Maya Visnyei and Catherine Farquharson. Published by Appetite by Random House, a division of Random House of Canada Ltd., a Penguin Random House Company. Reproduced by arrangement with the Publisher. All rights reserved.