Key Lime Pie
Here's one of my favorite raw dessert recipes! Because, let's face it, life needs a little sweetness! This recipe can also double as a pudding or an ice cream. Hope you enjoy trying it out!
Key Lime Pie
Crust
Ingredients:
- 2 cups almonds
- 1/2 cup coconut flakes
- 1/2 cup date paste
- (To make date paste, pit and soak 6-8 dates in 1/4 cup water for a hour, then blend in a Magic Bullet or food processor)
- 1/8 cup coconut oil, melted
- 1/4 tsp vanilla extract
- 1/8 tsp salt
Add almonds to food processor and blend until fine, add the rest of the ingredients and pulse until blended but crumbly. You want the “crust” mixture to stick together when pinched between your fingers but not too sticky. Press firmly and evenly into a tart pan with a removable bottom.
Filling
Ingredients:
- 3/4 cup fresh lime juice (About 6 limes, or 12 key limes)
- 1/2 cup honey or agave
- 1/4 cup coconut milk
- 1 cup avocado (About 2)
- 2 tsp vanilla extract
- 1/8 tsp salt
Blend in blender until creamy.
Then add:
- 2 tbls lecithin powder
- 3/4 cup coconut butter
Blend well in a high speed blender. Pour into crust and chill about 2 hours in freezer. To serve, unthaw about 10-15 minutes. Alternately, you can pour the filling into bowls or glasses and refrigerate for an hour and serve as a pudding. You can also freeze the filling for a few hours and serve as an ice cream.
Key Lime Pudding "Margarita" style with coconut flakes on rim
In Love and Health,
Lori Clayton, LMT, CHHC
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