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RAW KEY LIME PIE 

REFRESHING & CREAMY KEY LIME PIE. WHY NOT MAKE INTO INDIVIDUAL PIES USING A TWELVE HOLE MUFFIN TIN

ZESTY KEY LIME PIE

SERVES: 6-8

INGREDIENTS:

 

BASE

  • 2 Tbsp coconut butter

  • 6 Medjool dates

  • 1 cup almond slices

  • ½ cup unsweetened coconut flakes

  • ½ teaspoon vanilla extract

  • pinch of salt

FILLING

  • Zest from 2 limes

  • 1/2 cup lime juice, approx 3 limes

  • 1 cup ripe avocado

  • 1 cup coconut cream (I placed a can of coconut milk in the fridge overnight, the cream then settles at the top of the can. Use the leftover liquid for smoothies)

  • 1/4 cup maple syrup

  • 1/4 cup melted virgin coconut oil

  • 1 Tbsp coconut flour if you find the mixture too runny. Although the mixture will harden in the fridge

DIRECTIONS:

BASE

  1. Pit and cut dates into halves and place in food processor and pulse. Process for 1 minute longer if you do not have a powerful blender such as a Vitamix

  2. Slowly melt the coconut butter over low heat (careful, it burns easily!)

  3. Add almond slices and coconut flakes to the dates and pulse again for about 1-2 minutes You will have to scrap the sides down often to ensure it mixes

  4. Finally, add coconut butter, vanilla extract and salt and pulse together until you have a sticky, crumbly mixture

  5. Press mixture into a eight inch pie dish with a spoon or fingers and refrigerate whilst you make the filling.

FILLING

  1. Blend avocado with lime juice and zest until very smooth

  2. Blend in coconut cream and maple syrup

  3. Blend in coconut oil

  4. Mixture should be thick, and will further firm-up on refrigeration, but if you want it even thicker blend in coconut flour.

  5. Pour into prepared crust and refrigerate for at least four hours, preferably overnight.

  6. Grate lime zest over the top before serving