Kiwi Lime Pie

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 4 cup avocado (approximately 1/2
  • 5 Kiwis
  • 1 cup Medjool dates

• Canned Goods

  • 1/2 cup Coconut milk, full-fat canned

• Condiments

  • 2/3 cups Lime juice, fresh-squeezed
  • 1/2 cup Maple syrup

• Baking & Spices

  • 1 Pinch Sea salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 5 tbsp Coconut oil

• Nuts & Seeds

  • 2 cups Cashews, raw unsalted
  • 1/2 cup Coconut flakes
  • 1 cup Pecans, raw

Found on healthyliferedesign.com

Description

Ingredients

• 1 cup Medjool dates (pits removed)
• 1 cup raw pecans
• ½ cup coconut flakes
• 1 tbsp coconut oil
• Pinch of sea salt
• 2 cups raw unsalted cashews, soaked
• 2/3 cups fresh squeezed lime juice (approx 4 limes)
• 1 tsp vanilla extract
• ½ cup maple syrup
• ½ cup full-fat coconut milk (canned)
• ¼ cup avocado (approximately ½ of a small avocado)
• ¼ cup coconut oil
• 5-6 kiwis, peeled and sliced

Directions

• Place the cashews in a large bowl and pour hot water over top. Let them to soak for 1 hour prior to making the pie filling. To make the crust: Add all of the crust ingredients to a food processor and process until quite finely and evenly ground. Add the crust mixture to either a pie pan or an 8 inch round cake pan. If using a pie plate you do not need to grease the pan or use parchment paper and can simply press the crust mixture down to form a flat crust. If using a round cake pan instead you should line the pan with parchment paper that has been cut in a circle to fit the bottom of the pan. You will also want to cut two strips of parchment paper to approximately 2 x 14 inches and lie them criss-cross across the bottom of the pan. This will make the Kiwi Lime Pie easy to remove to serve from another platter once frozen for a more impressive presentation. Add the crust mixture on top of the parchment layers and compress it firmly to create a solid crust by pressing firmly down using your hands over another piece of parchment paper to prevent sticking. To make the Kiwi Lime Pie filling: Drain the water from the cashews and place them in a blender along with all of the other ingredients for the filling except for the kiwis. Blend on high until smooth, scraping the sides of the blender with a spatula as needed. Pour the filling over top of the crust and freeze for 1-2 hours until the pie is partially set. Remove the pie from the freezer and layer the sliced kiwis in a decorative arrangement on top of the pie. Place the pie back into the freezer and let set another 1-2 hours prior to serving. Store the pie in the freezer and remove to thaw for approximately 30 minutes to soften prior to serving. Consider cutting any leftovers into individual portions so they can easily be enjoyed as a single serve dessert later instead of repeatedly thawing out the entire pie.