This is my grain-free version of Key Lime Pie!
Ingredients
Base
100g dates
250g Almonds
2 tbsp cacao powder
2 tbsp coconut oil or coconut butter
Filling
240g cashew nuts (soaked for at least 4 hours)
50g coconut oil or coconut butter
90g coconut cream (you can also take the cream from the top of a can of coconut milk)
8 limes, juice only
Zest of 1 lime
2 ripe avocados
6-8 tablespoons maple syrup, coconut nectar or honey
To serve
3 tablespoons pistachios, chopped
Method
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Place all the ingredients for the base in a food processor and pulse until well combined.
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Press the base mixture into a lined 8 inch cake tin or use a heart tin like I did! Press well with a back of a spoon. Place the tin in the fridge to harden for at least 2 hours or place in the freezer for 1 hour.
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Place all the filling ingredients in a powerful blender. Blend until smooth and creamy. You may have to scrape the sides.
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Pour the mixture into the tin and put back in the fridge to set for 12 hours.
Enjoy!
