I found this free raw recipe on the web at the Raw Food Table. You can visit this wonderful website full of great recipes and other bits of information at: http://www.therawtable.com/recipecoll/limepie.htm
I followed this recipe, except I used the fine almond meal for the crust, I had purchased from the health food store a couple weeks ago (I cheated). I also did not have enough lime juice… Maybe 3/4 cup. I used 8 regular limes to get that amount. The recipe called for more. I think I will cut down on the agave nectar next time, maybe try just 1/4 cup instead. I like the fruit to sweeten as much as possible.
I have to say I LOVED this recipe. I would have licked the entire Vita-Mix clean if possible (my neck is to short and head too big!). I had made this pie to bring to my daughter and son-in-laws for dessert. My husband and I got into it and ate half of the pie for lunch! Ooops! I did bring the remainder of the pie over to my daughter and son-in-laws last night and they LOVED it as well. We garnished it with kiwis.
To me it was more like a tropical pie versus a key lime pie, but that may be because I did not have enough lime juice for the filling. Either way it was delicous! You could even make a batch of the filling and serve it as a pudding.
Who woulda thought avocadoes and some fruit would be so tasty?????????
This definitely a 5*****star rating. Excellent job Raw Food Table!
Makes one 9″ pie, serving 8-10
Crust Ingredients:
3 C fine almond flour*
4-5 fresh medjool dates
2 T coconut oil
1/2 tsp. sea salt
Filling Ingredients:
2 small ripe avocados
1 banana
1 1/4 C juice from key limes (regular limes will also work fine)
1/2 C mango chunks
1/2 C agave nectar
1/3 C coconut cream concentrate or oil
1 1/2 tsp. vanilla
Preparation:
To make crust, place almond flour, dates, coconut oil, and sea salt in a food processor and blend until it balls up. Firmly press crust into pie pan and set aside.
To make the filling, process all filling ingredients in a high-powered blender such as a VitaMix until smooth and fluid. Pour into pie shell and freeze about 4-6 hours or longer. I like to serve this topped with a little shredded coconut and mango chunks or slices.
—————————————————————————————
*Almond Flour is made when you grind almonds for making almond milk. Almond pulp is what is left over. After the grinding process, strain it as much as possible and dry it in your dehydrator. It is kept best in the freezer in an air-tight bag or container.
If you do not wish to go through this process, you are certainly welcome to just use ground raw almonds, but you won’t get the same fine texture on the crust.
Leave a comment