Friday, April 18, 2014

Key Lime Pie (gluten-free, wheat-free)




















Nothing ushers in Spring quite like a key lime pie. However, I didn't want to make something that was filled with artificial garbage so I scoured the Internet for a healthier recipe. I found one worth trying on this website, so I gave it a try! Honestly, I think they used a stock photo for their picture because mine didn't even come close to looking like theirs. However, my friends and I, as well as my 7-year-old daughter, loved the taste! So, as the old Louisiana saying goes, "Don't look at it, just eat it!"  Bon app├ętit!



















**Please note the recipe doesn't call for Pomegranate juice.  I positioned the bottle in this ingredient grouping by mistake.  However, you can enjoy this delicious Key Lime Pie with a small glass of Pom Wonderful.  :)


Crust Ingredients:

2 cups organic raw mixed nuts

1/4 cup coconut manna

4 large medjool dates, pitted

*Next time I make this crust, I will add some ground organic flaxseed for added omega-3's.


Directions:

Pulse in food processor until it looks like a sticky granola texture. Press into pie mold.

















Filling Ingredients:

3 ripe organic avocados, mashed

Juice of 4 organic limes

2 tbsp lime zest

1/2 cup organic Lucuma powder

3/4 cup organic raw honey


Directions:

Mix well. Pour and spread to fill the crust. Freeze for at least an hour to set.




















Whipped Topping:

1 cup organic raw cashews, soaked

3 tbsp organic coconut manna

1/4 cup Fage Greek yogurt

1 tsp organic vanilla extract

2 tbsp organic Lucuma powder

2 tbsp organic raw honey

Pinch sea salt


Directions:

Process the cashews. Add them with the rest of the ingredients and whip them up until fluffy. Top the pie and re-freeze.

Set out 10 min prior to serving.











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