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.Print This
- For the base:
- 150g Pitted dates
- 75g Mixed Nuts
- 75g Shelled pistachio nuts
- 100g Organic dessicated coconut
- 3tbs Melted coconut oil
- For the topping:
- 5 Ripe avocados
- Juice and zest of two fresh limes
- 3 tbs Maple syrup
- 2 tbs Agave Syrup
- 3 tbs Melted coconut oil
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, honey 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 over night
To serve take out 10 mins or so before cutting. Use a hot knife (place in hot water to warm) to portion and serve with dark chocolate sprinkles, or fresh raspberries.