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Key Lime Pie
Ingredients for base
1 – 2 tbsp. coconut oil
100g each of Brazil, Almond and Hazelnuts
½ cup pitted dates – if sweetness is required
Ingredients for Filling
3 limes (grated rind and juice)
2 tbsp. agave or Maple Syrup or Honey
2 tbsp. melted coconut oil
Base for an 8-inch cake / flan tin
Lightly grease the cake tin with coconut oil
Blend the nuts, desiccated coconut, dates and 2 tbsp. of melted coconut oil until the mixture is fine and beginning to bind
Transfer it to the cake tin and press down with your fingers until it is flat and even
Place in the fridge for 30min to set.
5 avocados, stones and skins removed
1 tablespoon of lime zest
Juice of 5/6 limes, (something you can play around with for your required taste)
I cup melted coconut oil
⅓ cup agave, maple syrup or honey
Blend all the filling ingredients in a food processor until velvety smooth and to your required taste - it should be quite tart - add more fresh lime juice if you like more zing.
Pour mixture onto your chilled base from the fridge and smooth out evenly.
Pop it into the fridge for a few hours or overnight. Another option is to put it into the freezer for a couple of hours to help firm it before serving.
With a sprinkling of pomegranate seeds on the top or even through the filling as well, or decorate with edible flowers, lime zest or fresh mint… blueberries work well too.
Extras – optional
Use different nuts if you feel to, or you may want to add flaxseeds or chia seeds to base.
If you leave the dates out, add a little bit more coconut oil to help base stick together
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