Tuesday, May 1, 2012

Coconut Key Lime Pie


Coconut Key Lime Pie
Adapted from GSG Readers’ Favorite Healthy Recipes - Vol. 2, p. 136.

Crust:
1 cup raw walnuts or pecans
1 cup unsweetened shredded dried coconut
¼ tsp sea salt
6 Medjool dates, pitted

Process all together and press into pie plate reserving a ¼ cup crumbs to sprinkle on top of filling.

Filling:
¾ cup fresh lime juice
½-3/4 cup raw agave
¼ tsp sea salt
1 ¾ -2 cup mashed avocado (2 large Haas avocados)
½ cup melted coconut oil


Process all ingredients together and mix until smooth.  Pour into crust and sprinkle with reserved crust crumbs.  Refrigerate for 2 hours.  Keeps well in the fridge for 5-6 days.

Coconut Key Lime Pie

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