Super Healthy Raw Key Lime Pie
The food world has gone a bit health mad at the minute and I guess it's come at the right time for me as I go on holiday in a couple of weeks time and my body is hardly "bikini-ready"! So when I was asked to take a dessert to a family party this weekend, I wanted to try and find something a bit healthier.
The inspiration for this recipe actually comes from Millie Mackintosh, former MIC star and current competitor on Celebrity MasterChef, who posted this on her website and inspired me to have a go at something similar. The result is a super zingy lime filling cased in nutty crunchiness, which not only tastes superb but is also gluten free, sugar free and dairy free - a miracle!
Super Health Raw Key Lime Pie
For the pie crust:
1¼ cups macadamia nuts
1¼ cups cashews
¼ cup walnuts
85g dates, pitted
¼ tsp vanilla extract
pinch of salt
For the filling:
6 limes, juice only
½ cup maple syrup
¼ cup coconut milk (look in the fridge aisle don't use the tinned stuff!)
1 ripe avocado
2 tsp vanilla extract
½ cup coconut oil
1 tsp vegeset (will be in the baking aisle)
pinch of salt
For the garnish:
1 lime, thinly sliced
For the pie crust, process all the ingredients in a food processor but only add half the dates to start with. Once the nuts have broken down add the rest of the dates and continue to process until the mixture is consistent. The result should be a mixture that can hold together when pressed and can be broken apart with a clean break.
Lightly grease a 9-inch pie tin or dish with a bit of coconut oil. Distribute the crust evenly on the bottom and sides, lightly compacting it with your hands. Put in the freezer while you make the filling.
For the filling, put all the ingredients in the food processor (you don't need to wash it before hand, as long as you've done a good job of scooping out the crust). Blend until smooth and then pour into the prepared pie crust.
Place in the freezer for at least half an hour or until needed. Garnish with the lime slices.
TIP: If you don't have an American cup measurer, a regular mug will do the trick.
The inspiration for this recipe actually comes from Millie Mackintosh, former MIC star and current competitor on Celebrity MasterChef, who posted this on her website and inspired me to have a go at something similar. The result is a super zingy lime filling cased in nutty crunchiness, which not only tastes superb but is also gluten free, sugar free and dairy free - a miracle!
For the pie crust:
1¼ cups macadamia nuts
1¼ cups cashews
¼ cup walnuts
85g dates, pitted
¼ tsp vanilla extract
pinch of salt
For the filling:
6 limes, juice only
½ cup maple syrup
¼ cup coconut milk (look in the fridge aisle don't use the tinned stuff!)
1 ripe avocado
2 tsp vanilla extract
½ cup coconut oil
1 tsp vegeset (will be in the baking aisle)
pinch of salt
For the garnish:
1 lime, thinly sliced
For the pie crust, process all the ingredients in a food processor but only add half the dates to start with. Once the nuts have broken down add the rest of the dates and continue to process until the mixture is consistent. The result should be a mixture that can hold together when pressed and can be broken apart with a clean break.
Lightly grease a 9-inch pie tin or dish with a bit of coconut oil. Distribute the crust evenly on the bottom and sides, lightly compacting it with your hands. Put in the freezer while you make the filling.
For the filling, put all the ingredients in the food processor (you don't need to wash it before hand, as long as you've done a good job of scooping out the crust). Blend until smooth and then pour into the prepared pie crust.
Place in the freezer for at least half an hour or until needed. Garnish with the lime slices.
TIP: If you don't have an American cup measurer, a regular mug will do the trick.
Comments
Post a Comment