9.16.2010

key lime-cream pie


Key Lime Truffles - Bowl of Key Limes
via Sugar Pixie

Inspired by Golubka, we're trying some raw food dessert recipes around here!


Lime Cream
  • 1 cup coconut cream
  • juice and zest of 1 1/2 limes (or lemons)
  • 1/4 cup coconut oil
  • 1/4 cup light agave nectar

Combine all the ingredients in a blender (preferably high speed) until smooth. Before serving, chill in the refrigerator until the mixture thickens.

Almond Crust
  • 2 cups almond flour OR 2 cups whole almonds, finely ground
  • 1/4 cup agave nectar
  • 1/2 cup coconut oil

In a bowl, mix all the ingredients thoroughly. 3 inch tart shells with removable bottoms work best for this. If yours don't have a removable base, line the shells with plastic wrap and evenly distribute the almond mixture by pushing it into shape. Chill in the refrigerator for 30-40 minutes (the coconut oil will harden and keep the crusts together). After making sure that the crusts have hardened, carefully remove them from the tart shells. Keep refrigerated or frozen.

Miniature Tart Assembly
Assemble right before serving. Otherwise, keep the shells, cream, and berries separate to avoid a soggy crust. Spoon the lime cream into the crust and arrange the fresh blackberries on top in any way you prefer. Garnish with lime zest.

1 comment:

Christine said...

i'm going to try this, i love keylime pie and i'm intrigued by the use of coconut and almonds..

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