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 the 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 crust and freeze for 2-3 hours. Remove from freezer 10-15 minutes before serving!