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Raw Coconut Key Lime Pie

28/2/2014

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Who doesn't love the creamy tartness of a good lime pie? I remember one summer road tripping to Key West and spending a good couple of days sampling all the variations of the classic key lime pie. Unfortunately, with the sweet condensed milk, butter and all that sugar, it isn't the healthiest of desserts. So I've come up with a raw version that's nut free to boot!

Avocados are the perfect superfood, a good source of fat, protein and fiber. The monounsaturated fat and polyunsaturated fat it contains is a good fat for the body, helping to lower bad cholesterol and promote heart health and cardiovascular health. They contains high levels of vitamins such as B, C, D, K as well as potassium, offering a wide range of anti-inflammatory benefits. Avocados are one of the few high protein fruits, packing 4 grams into just one, and all the protein is available for the body to use, unlike meat sources, where only some can be utilized.

Limes are an excellent source of Vitamin C and the limonoid compounds have been show to be effective in the prevention of cancers of the stomach and colon. The unique flavonoid compound in limes are both an antioxidant and contain antibiotic properties. Lime juice is very beneficial for the skin, helping to rejuvenate and protects it from infections.


This pie turned out to be delicious, very tart whilst stilling maintaining the creamy sweetness of a traditional lime pie. Instead of meringue, I used a coconut topping, which complimented the tart flavor of the lime very well. So resulted a nut-free, dairy-free, gluten-free, sugar-free, guilt-free pie!




Raw Coconut Key Lime Pie


Base
1 cup shredded coconut
1/3 cup buckwheat
1/3 cup flaxmeal
7 medijool dates
1 tsp lime zest
1/8 tsp celtic sea salt


Filling
2 cups avocado (roughly 2 med size)
3/4 cup cup lime juice
1/4 cup maple syrup
1/8 cup lemon juice
1 tsp vanilla essence
1/4 tsp celtic sea salt
1/4 cup coconut butter
2 TBS soy lecithin

Coconut Icing
1 cup coconut meat
1/3 cup maple syrup
1/4 cup coconut water
1/3 cup coconut butter
1/2 tsp vanilla essence
1/8 tsp celtic sea salt


Toppings
lime zest
lime wedges



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1. Combine all the ingredients for the base together and blend. The crust should be able to hold together but make sure it's not too processed, it's nice to have a crumbly texture. If it's a little dry add 1/2 TBS filtered water, no more than 1 TBS

2. Coat a 10" springform with a thin layer of coconut oil and press the base mix lightly into the bottom (I normally leave it in the fridge for 30 mins just to let it set a bit)


3. Combine the cake filling ingredients together except for the coconut butter and lecithin (they both go in last) and blend on high until it becomes creamy and smooth

4. Warm the coconut butter so it's soft and combine with the lecithin until well incorporated. You should end up with a thick creamy consistency

5. Spoon the filling on top of the base

6. Place in freezer to set for 1 hour

7. Combine all ingredients of the icing together and spread evenly over the filling

8. Sprinkle chopped up zest and decorate with lime wedges, set in the fridge for a couple of hours and enjoy!



*If you don't have coconut butter you can make your own from fine shredded coconut. Place 3 cups and blend on high, pushing down onto the blades as you go and after a few minutes you should have a thick creamy consistency


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    "I am not what happened to me,
    I am what I choose to become"
    Carl Gustave Jung

    I'm Binny, a full time Bikram Yoga teacher and studio owner that lives in Perth, Australia.

    I started this blog to share the things I love the best in the world: being healthy and happy, food (especially raw), yoga, traveling and most importantly, learning how to love and be true to myself.

    I suffered from severe digestive problems when I was younger, being gluten and lactose intolerant, and developed compartment syndrome and fibromyalgia in my teens. I have lived with constant pain for over 16 years now.

    Over the past 10 years, I've shifted to a mainly plant based diet and realised that being well and healthy is a way of life. I have been teaching Bikram yoga since 2011, in the US and Australia. Due to my health issues I've also had a lot of bodywork done as well as explored alternative therapies.

    I've become much more aware of myself as a result of all this - physically, mentally, spiritually and emotionally. Right now I love my life. In my career I love what I do and I do what I love. I have traveled to some amazing places around the world and made lifelong friends. In between working and traveling, I cook up a storm in the kitchen, especially raw  desserts, spend time with the people I love the best, which now includes a yoga husband, a mini yogini Estell, and our dog! I try to listen to my body the best I can.

    I truly believe that we all have the power and the capabilities to heal our own bodies, to nourish the spirit and seek our own happiness and life's purpose. This my journey...

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