Let me preface this by saying that I know I say that each of my friends are the most wonderful people on earth but they truly are. Each and every one of them. I feel honored to know them and call each of them my friends. That being said, my friend Willow is one of the gentlest, kindest, most soothing and wonderful persons to be around. Her beautiful little daughter recently celebrated her first birthday party. The event was great. Awesome people, great conversation, delicious raw food and adult free time as she had so brilliantly hired a fairy to entertain the kids! When I asked the fairy for her business card, she handed me a cute pink butterfly with her name and number on it and the title "Fairy for hire". So great.
I am a big lover of key lime pie. What am I saying... I'm a lover of pie period. Willow's raw key lime pie is by far the best key lime pie EVER. And I've had some key lime pies in my life. It even beats the one at Lokal in Coconut Grove (if you haven't tried it yet, run- don't walk- to go get a grass-fed beef or turkey burger and key lime pie for dessert. You'll thank me later!). I haven't tried to make it myself yet as I just got the recipe from her a few days ago but I am so excited to! Raw recipes always take more prep time but the upside of that is no baking time!
Willow credits Cafe Gratitude with the greatness of the pie, but I'm sure her love added to the awesome flavor. I hope mine tastes just as yummy and love-filled as hers :)
Key Lime Pie (raw vegan)
(makes one 9 inch pie) Macadamia-Pecan Crust: 1 1/4 cups macadamia nuts 1 1/4 cups pecans 3 oz date paste 1/4 tsp liquid vanilla (or 1/2 tsp vanilla powder) 1/8 tsp sea salt Directions: -add individual recipe’s crust ingredients to the food processor. In date paste recipes, include half the amount in this step. -process all ingredients until the crust starts to rise on the sides of the processor bowl. -Stop the machine and mix with a spatula or spoon. -repeat a few times until nuts are well broken down. Add remaining date paste (if called for in recipe) and continue processing until mixture is consistent. The final result of the crust should be a mixture that can hold together with a gentle pressure and can be broken apart with a clean break. -lightly grease entire inside of pie pan with some coconut oil. Some nuts become very oily after processing and don’t require this step, such as crusts that are entirely macadamia nut. -distribute crust evenly on the botton and sides of pie pan and lightly compact by hand. -Decorate edge of crust to your liking. Crust should rise above the rim of the pan but not more than a half inch. Set aside until ready to be filled.
Lime filling: 3/4 cup lime juice 1/3 cup raw honey (or 1/2 cup agave syrup) 1/4 cup coconut milk 1 cup avocado (wet measure) 2 tsp liquid vanilla (or 1 tsp vanilla powder) 1/8 tsp sea salt 2 Tbs lecithin 1/2 cup & 2 Tbs organic coconut oil
Directions: -in blender, add all ingredients except coconut oil and lecithin -blend until smooth and creamy -stop blending and add the lecithin and melted coconut oil -resume blending until oil and lecithin are well incorporated -pour filling into pie pan with prepared crust -place in freezer to set (1 to 2 hrs or until middle of pie is firm to the touch, unless otherwise specified in the recipe) (optional: finish and/or garnish pie with coconut meringue)
Coconut Meringue: 3/4 oz Irish Moss (weight) 1/4 cup water 2/3 cup coconut milk Directions: blend until Irish moss is completely broken down add to blender: 1 cup coconut milk 1/4 cup coconut meat (wet measure) 1/2 cup soaked brazil nuts 5 Tbs agave syrup (or 2.5 Tbs raw honey) 1/2 tsp vanilla 1 tsp lemon juice 1/8 tsp sea salt blend well until smooth and creamy, then add: -1 Tbs lecithin -1/2 cup & 1 Tbs coconut oil resume blending until lecithin and oil are fully incorporated. Pour into container and set in fridge until slightly firm, with a soft consistency. For best texture, ideally set in fridge over night. Store in an airtight container in the fridge. Good for at least 3 days.