RAW Lime Coconut Pie
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Raw Lime Coconut Pie
Serves 8
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For the pie
- 1/2 c. raw cashews, soaked for 4+ hours, drained
- 7 oz. coconut cream (1/2 a can)
- 1/4 c. nondairy milk
- 1/4 c. lime juice
- 1/2 c. unsweetened shredded coconut
- 3 Tbsp. raw honey or maple syrup
- 2 Tbsp. coconut oil, melted
- zest of 1 lime
For the crust
- 1 1/2 c. raw almonds
- 6 Tbsp. coconut oil, melted
- pinch of sea salt
For the crust
- In a food processor, break up the almonds until it is a rough crumb/flour-like.
- Pour into a medium bowl and add the oil and salt until well-combined.
- Pour onto a pie tin and form into a crust by patting down with your hands.
- Freeze while you are working on the filling.
For the pie
- Blend everything together in a high-speed blender. Adjust sweetness according to preference.
- Pour into the crust-filled pie tin. Cover with tin foil and refrigerate overnight or freeze for several hours until set.
- Cover with toasted or untoasted coconut shreds and slices of limes (optional). Just note that using toasted coconut no longer makes this raw if that is of concern to you.
- Slice, serve, and enjoy!
By Cara Reed
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