Raw Key Lime Pie Recipe

Coconut Crust
Yield: 3 cups, for one 9-inch pie or tart crust

1 1/2 cups unsweetened shredded dried coconut
1 1/2 cups raw macademia nuts or raw walnuts, unsoaked
1/2 teaspoon salt
1/2 cup pitted medjool dates, unsoaked

Place the coconut, macadamia nuts or walnuts, and salt in a food processor fitted with the S blade and process until coarsly ground. Add the dates and process until the mixture resembles coarse crumbs and begins to stick together. Don't overprocess. Stored in a sealed container, Coconut Crust will keep for one month in the refrigerator or three months in the freezer.  

Key Lime Mousse
Yield: 1 cup, 2 servings

3/4 cup mashed avocados (1 1/2 avocados)
1/4 cup raw honey or agave nectar
2 tablespoons fresh lime juice
Sliced fresh kiwifruit and/or berries, for garnish (optional)

Place the avocados, honey and lime juice in a food processor fitted with the S blade and process until smooth. Stop occasioally to scrape down the slides of the bowl with a rubber spatula. Garnish with kiwifruit slices and/or berries, if desired. Serve immediately.

Cornbleet, Jennifer Raw Food Made Easy 2005

Thoughts from a happy customer, husband Simon.

Well, to be perfectly honest, I was somewhat sceptical. Wasn't sure what to expect, seems as though I am perhaps known for my sweet tooth... no it's ok, it's true, I can admit it.
Firstly it looks fantastic, if looks were anything to go by, it'd be a hit anyway. I have to say it was delicious! And what was that you say... healthy! Wow. I would recommend anybody to give this a try, a really light desert without the bloated, uncomfortable feeling afterwards. There might be something in this healthy eating stuff!! ;-)


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