Chia Lime Pie

Early in April 2017, I cooked my first dessert ever. It was an apple pie recipe by Rich Roll and Julia Piatt that came out pretty well and motivated me to keep trying some more of their concoctions. This curiosity brought me to this recipe, which I tried the following week.

The reason for the Chia Lime Pie claiming that most coveted title of “The First Recipe to Ever Be Posted on LiFeTiDeS” relates to the fact that it is the family’s favourite and one of the two new recipes I have cooked more than once so far.


So, without further ado, here’s what you need and how to do it.



  • 1 teaspoon coconut oil
  • 1 ½ cups raw walnuts – I usually use 2 full cups. I have tried with a mixture of other nuts and it works just as well (I have a soft spot for cashews but seeing that the filling already has cashews in it I have been using the original version. You should try with whatever else is more to your taste).
  • ½ teaspoon salt
  • 8 pitted dates, soaked in water for 30 minutes – I found that 12 to 15 dates works better.
  • 1 lime


  • 1 ½ cups raw cashews, soaked overnight in water – I have always left it soaking for 2 hours tops.
  • 1 ½ cups fresh coconut meat – it is not easy to find it fresh, so I use the desiccated type.
  • ¼ cup chia seeds in ¾ cup water
  • 1 tablespoon soy or sunflower lecithin – I never use this.
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut oil
  • 1 can (400ml) coconut cream
  • 3 small limes
  • ½ cup light agave or raw honey – I use honey.
  • 1 lime, cut into wedges for garnish
  • Mint leaves for garnish


  1. Grease a 20-25cm diameter form with the coconut oil.
  2. In a food processor (I use the blender), pulse the walnuts together with the sea salt until they are mealy in consistency.
  3. Add the dates to the food processor one at a time until well incorporated.
  4. In the oiled form, press the nut-date mixture along the bottom to form the base crust (or just eat it as is because it’s great). Grate the zest from the lime to cover the crust. Place the crust in the freezer.
  5. In a blender, process the cashews and the coconut meat and blend.
  6. Add the soaked chia seeds (that should be quite gelatinous by now), lecithin, vanilla, coconut oil, and coconut cream and blend well.
  7. Squeeze the limes into the processor and blend again, then add the agave or honey to taste and blend one more time.
  8. Remove the crust from the freezer and pour the filling into the form. Smooth the top with a spatula.
  9. Freeze for 2 hours until it is set and firm.
  10. Thaw the pie for 30 minutes prior to serving. Garnish with fresh lime wedges and mint before serving.
  11. Taste and feel grateful for having read this.


Give it a try and give me some feedback on how you went and any suggestions for improvement. I want to try it again with your bits and tweaks.


One thought on “Chia Lime Pie

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