Recipe Key Lime Pie
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If sweet and sour got married and never returned from their honeymoon in Key West, but lived happily ever after in perfect harmony, this is the pie that would tell their story.
You will need
Serves 8
Base
- 100 g macadamia nuts
- 65 g buckinis (soaked then dehydrated buckwheat)
- 160 g dates, pitted
- 70 g desiccated coconut
- Pinch of salt
- 1 teaspoon melted coconut oil
Filling
- 1 1/2 ripe avocados
- 220 g lime juice
- 180 g light coconut nectar
- 130 g coconut cream
- 1 teaspoon green powder*
- 1 teaspoon vanilla extract
- Large pinch of salt
- 150 g coconut oil
- 1 tablespoon lecithin granules**, ground to a fine powder
Coconut Cream
- 400 g tin coconut cream (Place in fridge, upside down, the night before serving the pie.)
- 1 teaspoon vanilla extract
- Large pinch of salt
- 1 teaspoon light coconut nectar.
Recipe: RawLove Superfoods
Directions
-
Step 1
For the base, process the nuts and buckinis to a crumb consistency. Then add the dates, coconut, and salt to the mixture and process just until it holds together when pressed. Finally, add the coconut oil and mix to combine (using a spoon if necessary to avoid over-processing).
-
Step 2
Press firmly into a 9 inch (23 cm) pie tin. Refrigerate.
-
Step 3
For the pie, blend the first 7 filling ingredients until very smooth, then add coconut oil and lecithin and blend until completely mixed.
-
Step 4
Pour over the base, and refrigerate for 5 hours or ideally, overnight.
-
Step 5
For the cream topping, remove coconut cream from fridge and drain out the water. Place it in a bowl with all remaining ingredients and beat with a hand beater until the cream forms peaks, then dollop onto the pie, or pipe with icing.
-
Step 6
Allow pie to thaw for 5-10 minutes before serving.
Hot tip!
*Any green powder (e.g. spirulina) can be used to colour and add nutrition.
**Lecithin is an emulsifier which can be found at health food stores. It can be omitted from this recipe; just make sure to blend well to get the mixture very smooth.
Recipe: RawLove Superfoods
More soy-free recipes
Key Lime Pie
Directions
30 mins to prep
5 mins to cook
-
Step 1
For the base, process the nuts and buckinis to a crumb consistency. Then add the dates, coconut, and salt to the mixture and process just until it holds together when pressed. Finally, add the coconut oil and mix to combine (using a spoon if necessary to avoid over-processing).
-
Step 2
Press firmly into a 9 inch (23 cm) pie tin. Refrigerate.
-
Step 3
For the pie, blend the first 7 filling ingredients until very smooth, then add coconut oil and lecithin and blend until completely mixed.
-
Step 4
Pour over the base, and refrigerate for 5 hours or ideally, overnight.
-
Step 5
For the cream topping, remove coconut cream from fridge and drain out the water. Place it in a bowl with all remaining ingredients and beat with a hand beater until the cream forms peaks, then dollop onto the pie, or pipe with icing.
-
Step 6
Allow pie to thaw for 5-10 minutes before serving.
Hot tip!
*Any green powder (e.g. spirulina) can be used to colour and add nutrition.
**Lecithin is an emulsifier which can be found at health food stores. It can be omitted from this recipe; just make sure to blend well to get the mixture very smooth.
You will need
Serves 8
Base
- 100 g macadamia nuts
- 65 g buckinis (soaked then dehydrated buckwheat)
- 160 g dates, pitted
- 70 g desiccated coconut
- Pinch of salt
- 1 teaspoon melted coconut oil
Filling
- 1 1/2 ripe avocados
- 220 g lime juice
- 180 g light coconut nectar
- 130 g coconut cream
- 1 teaspoon green powder*
- 1 teaspoon vanilla extract
- Large pinch of salt
- 150 g coconut oil
- 1 tablespoon lecithin granules**, ground to a fine powder
Coconut Cream
- 400 g tin coconut cream (Place in fridge, upside down, the night before serving the pie.)
- 1 teaspoon vanilla extract
- Large pinch of salt
- 1 teaspoon light coconut nectar.