BONUS RECIPE!
This is my favorite recipe of all time. Please enjoy!
This is my favorite recipe of all time. Please enjoy!
Raw, Gluten-free, Vegan Coconut Lime Pie with Almond Date Crust
Crust ingredients:
2 c Raw, unsalted almonds
5 Medjool dates, dried and pitted
2 Tbs Agave nectar
Zest of one lime
Filling ingredients:
2 cans Full fat coconut milk, chilled in the fridge for several hours
2 Ripe avocados
1/2 c Lime juice (about 4 limes)
1/4 c Agave nectar
1/4 c to 1c Powdered sugar, to taste
Dash of sea salt
Directions:
Start with the crust. Using a food processor, process the raw almonds, dates, and agave nectar just until there are no more whole almonds and everything is incorporated well. Then incorporate in the lime zest. The whole thing should be sticky and malleable. Don't overdo the processing and make almond flour or almond butter. Take this "dough" and mash it onto a pie dish. It should cover the whole surface of the dish and be about a quarter of an inch thick or thicker.
For the filling, mash the avocados a bit and stick them in a blender with the lime juice and agave nectar. Blend these, then transfer to a large mixing bowl and add the thick coconut cream that has solidified at the top of the chilled cans. Mix well! If you can't mix it well, blend it in the blender. Taste it, add the sea salt, and add sugar until the mixture is not extremely sour, or to your liking.
Pour this green filling into the pie crust and chill the whole pie in the freezer for at least four hours. To serve, let it sit on the counter for about an hour so it is thawed enough to cut.
