No Bake Key Lime Pie

Cool, refreshing and healthy.

To make the crust, combine in a Cuisinart:
-¾ cup walnuts, soaked overnight in water and rinsed
-6 Medjool dates, soaked in water 1-2 hours

Press into a pie pan.  To allow the crust to set, either:

-Put the crust into a dehydrator for 2-4 hours on 105 degrees, if you have a machine that fits a pie pan
-Put in the fridge for a few hours, or
-Put in the oven on the LOWEST setting for an hour or 2.  This likely renders the recipe “no longer raw”, given that most ovens don’t work at a setting lower than 115 degrees.  Do whatever works for your crust and don’t be afraid to experiment!

To make the filling, combine in your washed Cuisinart:

-The flesh from 2 ripe and peeled avocados
-The juice from 2 limes
-2 T flour (I used coconut flour, but you could also use tapioca, or perhaps rice flour
-1 teaspoon high-quality vanilla extract
-1 teaspoon honey (true vegans will omit the honey)
-A dash of stevia (to taste)

Spread the filling in the crust, and put the pie in the freezer for an hour or two prior to eating.  We had this after a light salad dinner, and it was the perfect finish to our evening meal.  I didn’t even feel like I had indulged on dessert, given how healthy the ingredients are.  And the verdict from the family?: “Make it again!”

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