Saturday, March 23, 2013

Put the Lime in the Coconut Pie!


This is an EXTREMELY decadent pie, even though it's RAW and VEGAN (if you use agave).  It is also gluten free and soy free, so it makes a lovely dessert for those with allergy concerns.  A while back, I was making Raw Vegan Desserts all of the time for my job and I actually have a bunch of awesome recipes for them...  but they are quite expensive to make and also very high in calories, so I don't make them very often. One of my favorites ever though was a Raw Carrot Cake  with "Cream Cheese" frosting.. omg.. so good.  I used leftover pulp from juicing for the base of that one... but now that I am again working in a restaurant, I can start creating awesome Raw Desserts again if there is a market for them..  which will remain to be seen. 

I digress... I will stop rambling and post the recipe since that is why you are here! 

Coconut Lime Pie

Crust
  • 2 cups dry, unsweetened coconut
  • healthy pinch nutmeg
  • 1/4 tsp salt 
  • juice of 2 limes zest of 1 lime
  • 2 tbsp chia seeds
  • 1/2 cup water 
  • 8 dates 

Filling
  • 1 cup cashews
  • Juice of 6 limes or around 3/4 cup lime juice
  • zest of 2 limes
  • 2 large Hass avocados
  • 1/2 cup coconut oil
  • 3/4 cup honey or agave 
  • 1/4 tsp nutmeg
  • 1/2 tsp salt 
  • 1 tsp vanilla extract
Method:
  1. For the crust, mix everything together in a food processor, then press into a 9 inch pie pan or sping-form pan and freeze
  2. For the filling, pulse the cashews until totally ground into a butter, then add the rest of the ingredients and pulse until everything is totally combined.  Pour on top of the crust and place in freezer for an hour or so or in the fridge overnight. 

7 comments:

  1. This looks absolutely amazing! Beautiful that it is both vegan AND raw! Having avocados in the recipe is very interesting. I will give this a try!

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  2. Are you going to post the carrot cake recipe? :D

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  4. Vegan food recipes Bananas can be used to add natural sweetness and a creamy texture to smoothies ,especially green ones. You can also use them to add moisture and fluffiness to raw breads and pancakes.

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  5. now THAT looks amazing!!
    Peace and Raw Health,
    Elizabeth

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  6. I have a bunch of raw cashew butter. Do you know much of that would be the equivalent of one cup of nuts?
    Love this recipe! Meets all of my sons dietary restrictions plus he loves limes and coconut. He's going to be so happy!!
    Thanks again :)

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    Replies
    1. I would guess you could use start with 3/4 cup of the cashew butter... and work your way up tablespoon by tablespoon. If you try it, please let me know if it worked out so I can modify the recipe for those who might have the same question

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