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Key Lime Pie with
JoshEWEa's Garden
Crispy Nuts and Whipped Cream on the Side
(Serves 8)
Pie Crust:
Filling:
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¾ cup lime juice
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½ cup maple syrup or honey
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1/4 organic coconut milk
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1 cup avocado
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2 teaspoons vanilla
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Pinch of salt (Selina
Naturally)
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½ cup coconut oil (Green
Pasture's)
Top Cream Layer: Lime and Honey Coconut Cream – place a dollop on
each slice or a thin layer of lime honey coconut cream on top of pie
before slicing.
Garnish: (optional)
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Lime Slices
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Raspberries
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Mint Sprigs
Place dates in the food processor and process until they become a
paste. Add nuts and remaining ingredients and process until crumbly.
Pat this mixture down in the spring form pan and up the sides
creating a thick crust. (Can be placed into sheet
pans and served in squares).
Blend filling ingredients in blender until smooth. Pour into pie
crust. Place in freezer and freeze for 1 hour. Remove from freezer
and place thin layer of lime honey coconut cream on top or simply
place a dollop of coconut cream on top before serving. When you are
ready to serve, remove from freezer and let sit 1 hour before
serving to soften. Slice and serve. Garnish with lime slices,
raspberries and mint leaves.
WARNING - This recipe
contains raw honey and should not be fed to children under one year
of age |