Did you know key lime pie traditionally consists of key limes, sweetened condensed milk, and raw egg yolks? It’s not cooked because a reaction between the acidity of the juice and the eggs causes the filling to thicken without heat. I think we can improve upon the healthiness of this tradition. Don’t-cha think?
Also, I previously blogged about a Raw Coconut Key Lime Tarte, and when my sister-in-law told me she was looking to smoke a bake-off with a caffeine-free, healthy dessert, I thought of it. After her first trial run at it she, however, decided it was way too healthy to please the judges. So I’m looking for something between raw eggs and an “avocado fiber pie.” (Love that name!) Here goes.
First for the crust, the only changes I made here are to use more dates and no cranberries. We’ll leave the tartness to the limes and maximize the dates to sweeten the crust. Also increase the salt from a pinch to a half teaspoon. You can reduce this, but the salt helps bring out the sweetness and other flavors. I love this crust.
- 1 c almonds
- 1 c shredded unsweetened coconut
- 1 c oats
- ½ c ground chia (I grind mine in a coffee grinder)
- 1 T honey
- ½ t almond extract
- 1 c dates (the ones I used were pitted, chopped and had sugar, fyi)
- 3 T coconut oil
- 2 T water
- ½ t salt
In a food processor: grind almonds, coconut and oats to a consistent meal. Add the rest of the ingredients and pulse or process until uniform and clumps hold together a little. Press this evenly into a pie or tart pan and chill. Isn’t it lovely!
Now for the filling, to which I’ve made several changes from my original raw tart. Psyllium husk powder [the glue that holds this pie together] this time around is reduced by half and pulverized into a powder. Everything is blended well into a smooth cream, and I added a couple tablespoons of stevia for a little more sweetness. Add sugar if you wish; I would just hesitate to add more honey because it’s liquid and we don’t want to compromise the thickness.
- 4 avocados
- 1 banana
- ¼ c coconut oil
- ½ c finely shredded unsweetened coconut
- ⅔ c lime juice (key lime juice is best)
- ½ c honey
- 2 T psyllium husk powder, ground in coffee grinder
- zest of one lime
- 2 T stevia
- pinch of salt
For the filling, first grind your psyllium husk powder in an electric coffee grinder. You may be able to use a blender if you do not have a coffee grinder. You’ll just have to grind more psyllium if two tablespoons is too little for the blades to attack. (No biggy, just make more pie!). Either way, turn the psyllium into a finer powder. Even if it’s not super fine, it’s going to go down much more smoothly than without grinding it.
Now, mix the ground psyllium husk powder and key lime juice together and allow to stand. It will turn into this applesauce-looking goo. Perfect.
In a blender, blend avocado and banana. Continue blending the rest of the ingredients, adding them one at a time to ensure everything is smooth and well-blended. Spread into chilled crust and chill in the refrigerator until firm, or overnight would be best.
Go win yourself a bake-off. A raw bake-off that is.