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Anti-inflammatory Vegan Key Lime Pie

Anti-inflammatory Vegan Key Lime Pie
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Episode 6, Season 2 Healthy Gourmet.

Serves 12

Ingredients

  • Crust:
  • 1 cup unsweetened coconut, shredded
  • 1 cup walnuts
  • 1/4 teaspoon grey sea salt or pink rock salt
  • 1/2 cup medjool dates, pitted
  • Filling:
  • 3 firm avocados
  • 3 tablespoons lime juice
  • 1 teaspoons ime zest
  • 1/2 cup raw honey
  • Pinch grey sea salt or pink rock salt
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Method

  1. Crust:
  2. Place the coconut, walnuts, and salt in a food processor with an “S”-blade. Blend until coarsely ground.
  3. Add the dates and process until the mixture resembles bread crumbs and begins to stick together.
  4. Press ingredients into the bottom and sides of a 9-inch (23 cm) pie plate by packing the crumbs with the back of a spoon or your fingers.
  5. Place the crust in the freezer for 15 minutes.
  6. Filling:
  7. Process all ingredients in a food processor with the “S”-blade until smooth. Pour the filling into the pie crust. Garnish with fresh slices of kiwi fruit or extra-thin slices of lime.
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Notes & Tips

Calories: 340 cal Fat: 24.0 g Sodium: 57 mg Carbohydrates: 27.8 g Fiber: 8.6 g Protein: 5.7 g

Recipe Rating

3

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