Once you try this key lime pie recipe, it will become one of your go-to desserts. the best key lime pie ever. one of my all time favorites! for crust: 1 cup unsweetened, shredded coconut. 1 cup raw walnuts. ¼ teaspoon sea salt. 6 medjool dates, pitted. for filling: 1 ½ cups avocado (approximately 3) 2/3 cup freshly squeezed lime juice (~2. How to make the paleo key lime pie filling: in a food processor or high-speed blender, process the avocado until smooth. add the remaining ingredients and continue processing until very smooth. pour the key lime pie filling into the pie shell or springform pan. spread until smooth on top. refrigerate until set – a few hours.. In a saucepan, mix together the lime juice, lime zest, gelatin, honey and coconut milk, stirring over low to medium heat just long enough to dissolve the gelatin and honey into the mixture. rinse your food processor, scoop the avocado(es) into the container and begin to process them until smooth..
Key lime pie is as much about the crumbly graham cracker crust as it is about the key limes. to make it grain-free, we combine almond flour with coconut sugar, cinnamon, and a hint of ginger. this creates a semi-sweet taste that balances out the tangy filling. fill it with dairy-free custard. Place juice, 4 tablespoons of zest, 2/3 cup honey, 1/2 cup coconut oil and 2 tablespoons coconut cream concentrate in the blender with the cashews. blend on high until smooth. taste and add more lime zest if desired - i used 6 tablespoons in mine, but you may prefer more or less.. Oooh, i’ve been looking for a healthy(er) key lime pie recipe for a while now – its my sister’s favourite dessert, and i want to be able to make a really good dairy-free one:d i tried a very simple avocado recipe before – it was nice as a dessert in its own right (and if you like avocados, which my sister doesn’t), but you wouldn’t think “key lime pie” whilst eating it..
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