Ok, I know what you’re thinking…avocados = key lime pie???? Yes, its true, it can be done. But you have to get GOOD avocados. If they are brown and mushy, this recipe will not work. You will also need a food processor for this – but if you’re into making raw foods, you have one anyway. This dessert is SO easy to make and I recommend using single-serving pie tins and wrapping them with plastic after you make them rather than making one big pie (unless you’re making it for a group of people to eat at once), that way you aren’t exposing the pie to air every time you take a piece…because we all know that avocados turn brown after a few days. But something tells me this won’t last a few days once you realize how good it is.
If you’re new to the concept of raw foods, check the home page for links to really great raw sites and I’ve even got some info posted on there as well! You can always email me for answers to questions, too! This is the best recipe for someone who trying to cut sweets but can’t seem to do it. There is no bad fat in this recipe, so you don’t have to feel guilty about eating it! Avocado and coconut oil are GREAT for you and this will leave you feeling satisfied and guilt-free!
Blend the macadamia nuts, coconut flakes and pitted dates in a food processor and mold in to the pans.
This is the easiest, you just blend it all together and pour it in the crust. Then, just refrigerate for about 20 minutes and its done.
The pie filling should have the consistency of a smooth key lime pudding. The more coconut oil you add, the more firm the pie filling will be, but the more it will taste like coconut, so keep that in mind. Personally, I like the smooth and fluffy texture more. If you have a little extra crust left over, sprinkle it on the top of the pie for a little garnish, or you can put a few fresh lime slices on top as well. Enjoy!