Raw Key Lime Pie

Wow – it feels good to have limited access to wifi right now! I still don’t have the internet at my flat (seriously, I could write a book on how ridiculously terrible BT’s service is) but I’m currently back with the parents due to a slightly unfortunate (yet hilariously wonderful and glamorous) incident on Thursday.

Strictly Come Dancing was filming part of their Christmas special at my Grandma’s retirement home. I was there, of course, and went to take a photo with one of the dancers. He unexpectedly picked me up and crushed my left side. I am now in more pain than I have been in this year. I was already feeling weakened that day because the idiot cleaner in my building left the floor on the left entirely soaking wet and I slipped and it shook me up (not to mention the toxic chemicals making my skin burn and feel insanely sick and migraine-y). So now I’m dealing with the aftermath of those two events that conspired to leave me pretty much bed bound and needing my parents to look after me. It also doesn’t help that winter has probably just started to truly take hold, and that’s when my physical problems often go a bit bonkers.

As a result, I have been on a 24-hour food self-sabotage, but to get back on track my dad is taking me to buy a tonne of juice, and then I’m going to spend some time in the kitchen to distract myself. Although, not being able to pick up equipment may be a bit challenging.

Due to lack of consistent internet access/being super busy/and now being slightly crippled, I haven’t had time to come up with recipes of my own. And to be honest, while I love spending time in the kitchen (both cooking and eating), exact recipe development on my own isn’t my totally favorite thing. So, it’s a good thing I have some amazing friends who make the most delicious food. So, to regularly bring you some of my favorite plant-based goodies while I currently don’t have time to do so, I’ll be sharing some wonderful recipes with my friends!

Today, I’m featuring a raw key lime pie from Maxine over at Gloriously Delicious.

Raw desserts were one of the first things I started experimenting with when I changed my diet. It’s funny, I never had much of a sweet tooth (give me bread and a bag of crisps any day), but as soon as I cut stuff out, in an attempt not to feel like I was deprived, I started making raw brownies and cheesecakes every day. I would now say that I’m a bit of a sweet friend. And while the ingredients in many of these desserts are often wonderfully good for you, I’m still at the point where I’m definitely overindulging a bit too regularly.

But hey, I’m human!

And Maxine’s cakes are some of my favorites. So over to her!

Ingredients

For the base

  • 1/2 cup almonds
  • 1/2 cup pecans
  • 2/3 cup Medjool dates
  • 2 tablespoons coconut oil
  • 3 tablespoons desiccated coconut

For the filling

  • 3 avocados
  • Juice and zest of 4 limes
  • 8 tablespoons rice malt syrup (or another liquid sweetener, use less if using maple syrup or pure honey)
  • 2 tablespoons coconut oil
  • Pinch pink Himalayan salt
  • 1 tablespoon lucuma powder (optional)
  • Water as required

Method

Begin by placing your almonds and pecans in a food processor and blend until crumbly. Then, add your pitted dates, coconut oil, and desiccated coconut and blend until well combined. Press this mixture into the bottom of a lined tart tin and place in the freezer.

For the filling
Simply place the avocados, lime juice and zest, rice syrup, coconut oil, salt and (optional) lucuma in your processor and blend until smooth and creamy. Add water if your processor is struggling a bit. You may need to adjust the amount of sweetener depending on the ripeness of your
avocados as they can have a more prominent taste.

Remove your base from the freezer and pour your filling into the tart tin. Return to the freezer for 1-2 hours, then store in the fridge and enjoy!

 Raw Key Lime Pie

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