27/01/14
Ultimate Raw Key Lime Pie
This is my favourite dessert in the world. It is so refreshing and cool and compliments any main meal. It is a real palate cleanser but hits the sweet spot too. I first experienced this pie whilst out in Bali last year on a yoga teacher training programme. Throughout the training we had fabulous raw food, keeping us fit and healthy. There was so much interest in the food that they decided to host a raw food cooking day, to share the knowledge. It was led by a wonderful local lady who had her own raw food cafe in the cultural town of Ubud. I have two recipes for this pie, one for when you are in Bali and you have fresh ingredients and coconuts available and one for back in the UK when we have to settle for supermarket supplies. Either way its all raw and amazing. There is no wheat, dairy, gluten or eggs in this. This recipe shows us that just because we are choosing to eat healthily doesn’t mean we have to sacrifice taste and flavour. Can’t wait to share with you, here goes.
ingredients
You’ll need a lose bottom metal flan/tart dish. Serves 12.
Crust
1 cup Macadameia nuts
1 cup Pecans
1 cup Pumpkin seeds
1/4 cup Chopped dates
1/2 tsp Vanilla extract
pinch salt
Filling
3 Limes
2 Avacados – Ripe and ready to eat
3 tbsp Coconut milk (mostly the butter with a little of the water)
2 tbsp Thick honey or agave nectar or 1 tbsp of each
3 tbsp Coconut butter (available at health food stores like Holland and Barrat)
1/2 tsp Vanilla extract
Pinch Salt
2 sheets of Gelatin (Vege version is Vege gel)
Garnish
Dark chocolate
Handful of Pistachio nuts
method
1. Blitz and finely chop the crust ingredients in a blender that has an S blade (or finely chop by hand). Tip nut mix into your dish enough to cover and give a good thick base (any leftovers can be used as a breakfast sprinkle). Spread out the mix and using the back of your hand press the ingredients down firmly, then leave to set in the fridge for 20 minutes.
2. Place your gelatin sheets in a bowl of cold water for 5 minutes.
3. Juice the limes and gently warm the juice in a pan on a low heat.
4. Clean your blender the add, avacados, coconut milk, honey, coconut butter, vanilla, salt and blend to a smooth consistency.
5. Once the juice is warm and the gelatin has been soaked, place the softened gelatin sheets in the warm lime juice till it has dissolved. Transfer this juice mix to your blender and give it all another final blitz. It wants to be a smooth pouring consistency, like a thick smoothie.
6. Pour the avacado mix over the set base, cover with cling film and return to fridge over night or for a few hours till set.
7. Once set its time to garnish. I love to make this dessert look as beautiful as possible to compliment the delicate flavours. Concentric circles, alternating between grated dark chocolate and chopped pistachio nuts work well. If I have plenty of time I sometimes use crystalised rose petals around the edge or peacn halves work well. Either way make it look beautiful and then serve chilled, share and enjoy.
About the Author
Laura Bell is a yoga teacher in North Wales, UK and has been practising yoga for ten years. She is the founder of a company called The Zest Life, where the philosophy is about discovering ways to help you find and feel your zest for life. Throughout the year she runs yoga classes, themed workshops and lifestyle retreats at beautiful locations in Wales. Find her on Facebook and Twitter and stay connected to living the zest life.
