The magic of key lime pie… Ahhhh it is to die for isn’t it? Creamy delicious sour but sweet flavour dancing on your taste buds…
I used to eat the whole damn pie as a kid! I remember going to potlucks with my mom and just skipping the meal so that I could steal that key lime pie right our of the kitchen and sit outside and eat it alone. It is absolutely shocking that I was not a child of 1,000 pounds. Originally key lime pie was made with condensed milk after its invention in 1856, but we don’t like milk around here condensed or not it’s bad for you. So we are going to substitute instead with delicious cashews and coconut oil. Oh and forget the graham cracker curst.. I can do one better, coconut almond and date crust. HELLO!!!!!!!
1 cup dried unsweetened shredded coconut
1 cup dry walnuts, or almonds (not soaked)
4-6 medjool dates
Pinch of Himalayan rock salt
Place the coconut, walnuts and salt in a food processor and process until your walnuts are broken down, and slightly chunky.
Add dates one at a time while pulsing until the mixture starts to come together when squeezed. You should be able to see small flecks of dates.
Press into the bottom and up the sides of a 6 inch springform pan, greased with coconut oil.
Place in the freezer to set, and prepare your filling.
1 1/2 -2 avocados
1 1/2 cups soaked cashews (drained, and rinsed)
1/4 cup lime juice
2 tbsp lime zest
1/3 cup agave nectar or maple syrup
1/4 tsp sea salt
2 tsp pure vanilla extract or ½ a vanilla bean, seeds scraped
1/4 cup coconut oil , liquefied
Combine avocado, cashews, lime juice and zest, sweetener, salt, and vanilla in a food processor or high speed blender and process until smooth, about 2 minutes.
On a lower setting, slowly add the coconut oil and process for another minute.
Pour the filling into the crust, and place in the freezer to firm up, about 2- 3 hours.