This post/recipe is inspired by the heat wave that is moving across the county. Man–even in the mountains of Southern Idaho—it is HOT. So I have been experimenting with some recipes that don’t require any added heat to the house. Besides, I have been listening to my friends at Glow Life Food Cafe in Ketchum about the amazing health benefits of a raw diet (Glow Life Food Cafe‘s foods are also primarily gluten-free and vegan, yet amazingly YUMMY!). After a recent visit to Glow where I treated my Dad and stepmom to an amazing piece of Key Lime Pie, I was inspired to attempt to create my own. Here is what I came up with. I hope you enjoy my experiment, and please post in the comments section any other experiments you might suggest. Thanks!
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 house, 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 you re the 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!”