{ ZESTY MACADAMIA NUT PIE CRUST }
3/4 c. macadamia nuts (raw, unsalted, soaked for 6 hours, drained)
3/4 c. walnuts
3/4 c. pecans
1/2 c. dates (I packed mine in, but the crust was pretty moist, so you wouldn't have to.)
1 t. lime zest (zest from 1 lime)
1/2 t. salt
1/4 c. shredded unsweetened coconut
- Process all ingredients, except coconut, in a food processor until moist and sticking together.
- Spread coconut in bottom of spring-form or pie pan.
- Crumble crust evenly on top of coconut; then press firmly into bottom of pan. (You might have to wet your hands to do this; the crust is sticky.)
- Chill crust while making filling.
{ KEY LIME PUDDING }
3 medium avocados
1 ripe banana
3/4 c. fresh or frozen mango pieces
1 c. fresh lime juice (5-10 limes, depending on size)
1 t. lime zest (zest from 1 lime)
1/2 c. honey or agave nectar (I used agave)
1/4 c. shredded unsweetened coconut (coconut oil in original recipe)
1/4 of fresh vanilla bean or 1 1/2 t. vanilla extract
1/2 t. salt
- Blend all ingredients in a high speed blender until smooth and creamy.
- Pour/spoon filling into chilled crust.
- Freeze. (I froze mine for a couple hours uncovered before covering with saran wrap and foil.)
- Remove from freezer 5-10 minutes before serving time.
- Top with coconut cream and lime zest. Wow!
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