I made this spectacularly easy and delicious dessert as one of the healthy foods I made for a Spring Party a few weeks ago and it was a hit! The recipe is from Meals That Heal Inflammation by Julie Daniluk which is full of delicious and nutritious recipes and this is no exception. The best part is that it’s vegan and gluten-free and oh-so-easy to make, and I’m guessing others thought it was delicious since there was barely any left at the end of the party. Just enough for me to have a delicious breakfast the next day! 😉
Ever since I had polished off the rest of that pie for breakfast, I had been dreaming of excuses to make it again! Unfortunately, I couldn’t justify making an entire pie for just myself. (Or could I….?)
Luckily, I had the pleasure of bumping into Julie unexpectedly at a farmers market here in Toronto, and told her how much I loved her book and the Key Lime Pie recipe and she gave me a very helpful tip! She suggested that you can freeze smaller individual portions in muffin tins so that you can enjoy them whenever you desire! This is a great suggestion, especially if you’re not serving this to a big crowd since the avocado oxidizes and turns a duller shade of green, which isn’t great for presentation. And I could enjoy smaller, more lady-like portions for dessert whenever I had cravings. 🙂 A win-win.
UPDATE: I am thrilled to report that I recently made the mini versions and they turned out AMAZING. Perfect for individual portions and the filling stays green since it’s frozen! See below for the pics!
Julie’s Key Lime Pie (from Meals that Heal Inflammation)
For the crust:
- 5-6 medjool dates
- 1 cup unsweetened shredded coconut
- 1 cup walnuts
- 1/4 tsp sea salt or pink Himalayan sea salt
For the filling:
- 2 key limes, zest and juice
- 1/2 cup raw honey or coconut flower nectar if you are vegan
- 3 firm avocados
- pinch sea salt or pink Himalayan sea salt
1. Pulse all the coconut, walnuts and salt in the food processor until the mixture looks like coarse crumbs. Add the medjool dates and pulse in the food processor until the mixture is able to stick together when pressed. If it looks more like crumbs and is dry, add a few splashes of water and pulse a few times to help this process if the mixture is too dry.
2. Press crust into a 9″ pie plate or into smaller individual muffin cup holders that are lined with muffin cups.
3. Freeze for about 10-15 minutes (while you make the filling).
4. Wipe out any remaining crust crumbs from the processing bowl and add ingredients for the filling.
5. Pulse until it forms a smooth and creamy filling (this is also awesome as a pudding, and I could totally see it as a vegan ice cream!)
6. Take out pie crust from freezer and spread with filling. Place in refrigerator to set for at least 20 minutes and take out and slice just before serving. Garnish with lime or kiwi slices.