Live Purely With Hawa Hassan
Exploring Cultural Heritage and Sharing Big Bold Food Stories
Key lime pie is the perfect summertime dessert. This raw version is guilt free, yet totally decadent. Instead of condensed milk, sugar and other bad-for-you ingredients, avocados are used for the pie filling. Don’t worry, no one will ever know.
RAW KEY LIME PIE
vegan, gluten-free
Tart Crust:
2 cups walnuts
1 cup pitted dates
1 tbsp coconut oil
1 tsp cinnamon
Filling:
2 avocados
1/2 cup key lime juice
1/2 cup coconut sugar
1/4 cup coconut oil
In a food processor, blend crust ingredients until a crumbly paste is formed (so it can stick together with your hands). With your hand, press the mixture into pie pan. In a food processor, blend filling ingredients. Pour filling into crust. Refrigerate for 1 hour to allow the crust to firm and hold.
RAW KEY LIME PIE vegan, gluten-free Tart Crust: 2 cups walnuts 1 cup pitted dates 1 tbsp coconut oil 1 tsp cinnamon Filling: 2 avocados 1/2 cup key lime juice 1/2 cup coconut sugar 1/4 cup coconut oil In a food processor, blend crust ingredients until a crumbly paste is formed (so it can stick together with your hands). With your hand, press the mixture into pie pan. In a food processor, blend filling ingredients. Pour filling into crust. Refrigerate for 1 hour to allow the crust to firm and hold.