Raw vegan key lime pie – recipe

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One of my favourite things to do is to experiment with desserts! And ever since I discovered the beauty and simplicity of preparing raw desserts my excitement for sweets became even bigger! So often people associate desserts with a guilty pleasure, something you love so much, but soon after you give in to the temptation to indulge, you start feeling down. This is clearly not healthy, neither for the body nor for your emotional well being. Therefore, whenever I make raw desserts I feel great because I know I am rewarding myself twofold; satisfying my sweet tooth and nourishing my body! Quite amazing, don’t you think?!

This pie is still rich in calories, so you should enjoy it in moderation, but its ingredients are incredibly nutritious.

The base is made only of nuts and dates! And nuts are a great source of omega 3 and 6 fatty acids! Almonds are rich in calcium and vitamin E, and pecans contain vitamin B3, which can help fight fatigue, as these vitamins help the body access the energy in our food! Walnuts contain anti-oxidants which help fight the free radicals in the body. And dates… I think I have said it before, but dates are a nutritional powerhouse! They contain no fat, and are rich in fiber and many minerals such as potassium and copper.

Ingredients

Pie base: 

  • 1 cup almonds
  • 1/3 cup pecan nuts
  • 1/2 cup walnuts
  • 1 cup pitted Medjool dates (make sure you use Medjool dates, as they will make the base stick better)

Topping: 

  • 5 really ripe avocados
  • juice of 3 limes
  • juice of 1 lemon
  • 1/2 cup maple syrup
  • vanilla extract
  • 3 tbsp coconut oil

Method

  1. It is best to soak the nuts for an hour before you start making the pie.
  2. Drain them and place all ingredients for the base in a food processor. Blend well, until you get a sticky and homogeneous paste, that looks like dough. This might take a while, as the nuts need to release their oils, so be patient.
  3. When your dough is ready place it in a cake mould and press it towards the ends until the base becomes flat and resembles a pie crust.
  4. Place the base in the freezer.
  5. Rinse the food processor
  6. Cut the avocados and cover them with the lime and lemon juice straight away to prevent the avocados from browning. The greener the avocados, the better your pie will look! 😉
  7. Place all the ingredients for the topping in the food processor and blend well. When it reaches a nice and creamy consistency your topping is ready.
  8. Take out the base from the freezer and top it off with your avocado cream.
  9. Place the pie back in the freezer for a few hours.
  10. When you are ready to eat your pie, leave it in a room temperature for about 30 minutes before serving, so you can enjoy the creamy but still firm topping.

Enjoy!

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2 responses to “Raw vegan key lime pie – recipe

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