Raw Key Lime Pie

Raw Key Lime Pie

This is a knock-out dessert! Really creamy and tasty, simple to make and healthy to boot! The colour of the avocados lend themselves perfectly to the lime flavour and pistachios and desiccated coconut in the base works a dream.

Be mindful that the ‘limeyness’ is dependent upon the size of the limes you pick and clearly they vary, so buy three and taste test after two.

 

Raw Key Lime Pie. Vegan. Gluten Free.

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Serves: 12 Prep Time: Cooking Time:

Ingredients

  • For the base:
  • 10 Pitted dates
  • 75g Mixed Nuts
  • 75g Shelled pistachio nuts
  • 100g Organic desiccated coconut
  • 3 Tbsp Melted coconut oil
  • For the topping:
  • 5 Ripe avocados
  • Juice and zest of two fresh limes
  • 3 Tbsp Maple syrup
  • 2 Tbsp Agave Syrup
  • 3 Tbsp Melted coconut oil

Instructions

You will need a round springform tin greased with coconut oil and lined with cooking parchment on the bottom.

For the base pop the nuts and dates into a blender and blend until you have a chunky breadcrumb like consistency. Once you have that, then add the desiccated coconut and coconut oil and pulse to mix well in.

Pat the mixture down into the base of your tin and place in the freezer while you prepare the lime topping.

For the topping, you will need to clean up the blender so there is no base mixture lingering. Peel and chop the avocados into the blender and add the zest and juice of the limes. Switch the blender on and whip the mixture thoroughly to remove any lumps. You are aiming for a smooth velvety mixture. Once done, turn off and add the maple syrup, agave and the melted coconut oil. Turn back on a whip to mix thoroughly. Once whipped, turn off and give the mixture a taste test to make sure it isn’t too bitter – this can vary dependent on the size of your limes – add more Agave if needed.

Take the base out of the freezer and pour the topping mix out over it using a spatula to smooth it. Cover well and pop back in the freezer overnight.

To serve, portion with a hot knife and it take it out a good 40 minutes to an hour prior to serving. If you only want a few slices you can portion it and pop the remaining tart back in the freezer. Decorate with dark chocolate sprinkles.

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