Key Lime Pie

Serves: 1 Pie

Time: 2 hours

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For the crust:

2 cups pecans/cashew

1/4 cup desiccated coconut

1 cup dates

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For the filling:

2 teaspoons moringa

1 1/2 cups cashews (soaked for 2 hours or overnight)

1 avocado

Juice 3 limes

1/4 cup coconut oil, melted

1/2 cup canned coconut cream

1/3 cup raw honey/maple syrup

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π— π—²π˜π—΅π—Όπ—±:

For the crust:

(1) Put the nuts into a food processor and process until a fine crumb. Then add the other ingredients in and process until it forms a fudgy dough.

(2) Pour the contents into the bottom of a spring-form cake pan or for mini versions divide into miniature tart cases (this makes 4-6) and press down until the entire bottom is covered.

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For the filling:

(1) Place everything for the filling in the blender and blend until smooth.

(2) Pour the filling on to the crust and then refrigerate. Freeze for a couple of hours before taking it out of the freezer allow it to thaw for 10-15 minutes and enjoy!

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