Tuesday, June 9, 2009

Key Lime Heaven

Photo Courtesy of Aimee Bittinger

Last Thursday evening I went to the most lovely event. A new friend, Susan Newman, invited me to her home for Women's Health Night. There were about 25 ladies in attendance and the evening started with a luscious raw food buffet. Everything was so fresh and delicious, but here was one particular dish that stood out to me as the cream of the crop.

Local raw food enthusiast, Pam Girouard, made the most delicious Key Lime Pie I've ever had, cooked or raw. I was only able to have the tiniest sliver because it was obviously a huge crowd pleaser. So I went out the next day and bought all the ingredients to make my new favorite summer dessert!


For The Crust:
1 cup organic, soft dates, pitted
1/2 cup pecans
1 TBSP vanilla extract
1 cup raisins (I used Inca berries)
2 cups dried shredded coconut, unsweetened & unsulphured

In a food processor, using the "S"blade, grind pecans to a fine meal; add pitted dates and raisins. Process until a dough like consistency is reached. Add 1 cup of the coconut and pulse until combined. Use the rest of the coconut to help spread and coat the dough into a pie pan or spring form pan. Cover and place into the refrigerator while you make the filling.

For the Filling:
3 avocados
1/2 cup agave nectar
1/2 cup fresh lime juice
2 tsp. lime zest
pinch sea salt
1 tsp coconut oil
additional agave or honey, if desired, to taste

Put all ingredients into a high speed blender and blend until you achieve a creamy consistency. Turn into the pressed and chilled pie crust, covering and putting into the freezer. Thaw for 30 before serving. It's at it's best when still partially frozen. Garnish with sliced limes.
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