By Chef: Erin Bosdet
Posted: October 9, 2014
Difficulty/Easy
Key lime pie has that perfect combination of creamy richness along with a bright pop of citrusy refreshment thrown into the mix. In this tasty raw version, Erin Bosdet has mixed it up by adding juicy sweet-tart kiwi fruits for a nice variation of flavor and even more vitamin C content. What gives this pie its classic green hue? Nutrient dense kale. Shhh, don’t tell the kids.
Ingredients
Crust
- 1c of pitted dates
- 1/4c of apricots
- 1c of unsweetened coconut flakes
- 1/2c of brazil nuts
- the juice of half a lime
Filling
- 1/2c of brazil nuts
- 1/2c of coconut oil
- 1/2c of unsweetened shredded coconut
- 1/2c of fresh squeezed lime juice (plus some rind)
- 2 peeled kiwis
- 1 or 2 kale leaves (stems removed)
- 2tbsp of coconut nectar
Instructions
1. Soak your dates and apricots for about four hours.
2. Process all of the above in your food processor until well combined and press into the bottom of a round tart pan. Set aside.
Filling:
1. Process the brazil nuts first until they resemble crumbs.
2. Add in the coconut and then the rest of the ingredients and process until smooth.
3. Pour over the crust and place it into the freezer for an hour or two.
Store in the freezer… maybe the fridge.
