Raw Key Lime Pie

This is a frozen dessert that did not last but a few minutes in our house. I saw this recipe in Purely Delicious magazine, spring 2007 and had the ingredients on hand so I whipped it together on Saturday night, and we all enjoyed it today after church...well the majority of it that is :o). Yesterday I had some of the filling left over and the children ended up begging for, "just one more bite."


Crust:
3 C. finely ground almonds
4-5 fresh medjool dates
2 Tlbs coconut oil
1/2 tsp. sea salt


Filling:
2 small ripe avocados
1 ripe banana
1 C. juice from key limes
1/2 C. mango chunks
1/2 C. agave nectar
1/3 C. coconut cream concentrate (buy from Tropical Traditions)
1 1/2 tsp. vanilla


To make crust, place all ingredients in a good processor and blend until it balls up. Firmly press mixture into pie plate and set aside.

To make the filling, process all filling ingredients in a high powered blender, such as a Vitamix until smooth and fluid. Pour into pie shell and freeze about 6-8 hours or longer. Serve and enjoy.

This makes a 9 inch pie and serves up to 10 people.

Speaking from experience, I would take it out of the freezer about 5 to 10 minutes before you cut it or you will find it becomes a workout getting the (even hot) knife through the frozen pie. After fighting this creation for about 7 minutes I was able to get the slices out with relative ease :o). The filling from this pie would also make GREAT pop cycles in the summer and pudding if not frozen. So versatile and YUMMY!

Enjoy :o)

C.