Key lime pie

Key lime pie

Okay, its not really key lime, I used tahitian limes, but if I said Tahitian Lime Pie would it have conjured the same visual? Regardless of the type of lime you use this is a super delicious raw zesty non-cheese cheesecake style desert.

Ingredients

Base

  • 1/2 cup macadamias
  • 4 dates
  • 1 tablespoon coconut oil
  • 1/2 teaspoon vanilla extract
  • Pinch sea salt

Filling

  • 1 avocado
  • Juice of 1 lime (and its zest to garnish)
  • 1 tablespoon honey (or to your desired sweetness)
  • 1/4 cup coconut oil

Line a mini springform tin with baking paper by cutting a circle to fit the bottom and using a strip for around the side.

Blend the ingredients for the base together in a food processor for 30 seconds to a minute. You want the ingredients to combine, but you don’t want to blend it for too long or the macadamias will turn in to a butter.

Using your fingers evenly distribute the base mixture around the bottom and sides of the tin.

Place the filling ingredients in the food processor and blitz until its smooth.

Add the filling to the tin and place it in the fridge to set for at least an hour, or you can speed up this process by putting it in the freezer for half an hour.

Garnish with the zest when you’re ready to serve and eat within half an hour of removing it from the fridge to ensure the coconut oil doesn’t melt (as the pie would collapse).

The pie is best kept in the fridge for up to two days or it can be stored in the freezer for a week. If you’re storing it in the freezer pull it out around an hour before you serve it to allow it time to soften.

If you want to do a standard large size pie multiply the volumes by four.

Servings 2
Prep time 10 minutes
Cooling time 60 minutes

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