Gwen’s Raw Key Lime Pie
*****
Don’t
tell your friends that avocados are the main ingredients and they’ll love
it.
I
first tasted something like this from a local raw food chef from Springville.
I
fiddled around with proportions and this is like the one I remember.
Crust:
1½ C macadamia
nuts
1 C + 2 TBL
coconut flakes, unsweetened
½ tsp salt
½ C pitted
dates, optional if you want a sweet crust. (I make it without
dates)
Salt to taste
1. Blend all
ingredients in a food processor until smooth, and begins to form a ball, one to
two minutes. It will be slightly warm from friction.
2. Pour the crust
into removable bottomed 10-inch tart pan.
3. Using a square
of wax paper large enough to cover pan, press on dough to spread evenly with
hands. Leave wax paper covering
the dough then use the bottom of a smooth measuring cup to press dough flat and
smooth and to press up and into sides of pan. Refrigerate or freeze while you make the filling. Remove wax paper after chilled and firm
to touch.
4. Do not
cook.
Filling:
3 avocados*,
perfectly ripe, peeled and pitted
1 C lime juice
(approx. 6 limes), freshly squeezed (or a little less)
1 C agave nectar
1 TBL honey
1-3 TBL coconut
oil (besides being good for you, this helps pie hold shape after it is
refrigerated)
½ tsp vanilla (optional)
1 TBL lecithin (optional)
Pinch of salt
1. Blend ingredients
together in a food processor; pour it in to prepared crust.
2. Garnish. Sprinkle grated coconut in a circle
around the pie about 2 inches from the edge of the crust.
3. Refrigerate for
one hour or freeze for about 20 minutes or longer. (Leftover slices freeze well).
4. To serve, lift
pie out of tart form. If frozen,
let thaw for a few minutes. Slice
and serve with a fresh lime slice twist on top.
The pie filling should have the consistency of a smooth
pudding. After refrigeration the coconut oil in the filling will cause
the pie to become firm enough to slice and serve.
*If you want fewer avocados, substitute 1½ C cashews for two of
the avocados.
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