I’m a huge fan of anything coconutty – so for me, this Key Lime Pie is a total winner! Pairing the coconut with the tangy lime to make a sweet creamy filling is absolute heaven. The benefit of making this dessert with natural, whole food ingredients (other than health benefits) is how much you can eat, totally guilt free. For the crust I use nuts, coconut and dates to create a really nutritious sweet mix that forms a sort of raw ‘dough’ in the food processor, which is then easy to mould into the crust shape. The filling is made with a few bizarre ingredients, that come together to create the creamiest most delicious middle. Avocado, cashews and coconut cream combined may initially sound like a horrible combination, but don’t diss it till you try it… I promise it’ll surprise you! Of course we add lots of lime juice to this, and sprinkle a little extra coconut on the top to garnish. Like any dessert with avocado in it, if you’re planning on making it for you friends/family keep the ingredients a secret until they’ve devoured it all!
For the crust:
2 cups brazil nuts/cashews/macadamia/almonds (try one, or a mixture!)
1/4 cup desiccated coconut
1 cup medjool dates
FOR THE FILLING:
1 1/2 cups cashews (soaked for 2 hours or overnight)
juice of 3 limes
1/4 cup coconut oil, melted
1/2 cup canned coconut cream
1/3 cup raw honey/ maple syrup/ agave
For the crust:
Blend nuts in food processor until fine. Add remaining ingredients and blend to form a fudgy dough. Pour into a spring-form cake tin or 4-6 miniature tart cases. Press down until the base is covered.
For the filling:
Blend all ingredients until smooth. Pour onto the curst and freeze for 2-3 hours. Remove from freezer 10-15 minutes before serving!