Key Lime Pie

Raw Key Lime Pie


3 cups almond flour*

1/4 cup fresh medjool or barhi dates

2 Tablespoons coconut oil

1/2 teaspoon pure vanilla extract

1/2 teaspoon Celtic sea salt, finely ground

1.   To make crust, place almond flour, dates, coconut oil, vanilla and Celtic sea salt into a food processor and blend until it balls up. Firmly press crust into pie pan and set aside.

*Almond Flour is made when you grind almonds for making almond milk. After the grinding process, strain the pulp through an almond milk bag or cheesecloth as much as possible and dry it in your dehydrator. Once dry, put it in a Vita-Mix and use the slow speed to slowly make flour. It is kept best in the freezer in an air-tight bag or container.

Lime Filling

1 ripe avocado

1 cup juice from key limes or regular limes

1/2 cup mango chunks

1/2 cup agave nectar

1/3 cup, coconut milk

1  1/2 teaspoons pure vanilla extract

1/8 teaspoon Celtic sea salt

1 Tablespoon lecithin

1/2 cup coconut oil

Coconut Milk: One Thai young coconut will yield 1 1/2 cups of milk. Blend 4 oz coconut meat with 1 cup coconut water. The consistency will be thick.

Filling: Blend all ingredients in a Vitamix except lecithin and coconut oil until very creamy and smooth. Add the lecithin and coconut oil with the blender going on slow speed and then raise the speed until the lecithin and coconut oil are blended. Pour filling into pie crust and put in freezer for 1 hour or more until it is completely set.

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