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!
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!
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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
