I recently bought Julie Daniluk’s book, Meals that Heal Inflammation, and have been really inspired by her writing and recipes. Not that I’m severely allergic to sugar, gluten and dairy but I certainly feel it when I eat them… and feel awesome when I don’t. Too much gluten (like a large Subway sandwich, for example) will trigger the beginning of an eczema breakout and dairy just leaves me feeling VERY bloated. Sugar, well I could write a whole blog on sugar… so I wont go there now!
When I saw this recipe for key lime pie I was very inspired. I love finding ways to make delicious and creamy desserts that are actually good for us. Thank God for the avocado!
Here it is (I’ll add my modifications in brackets)
1 cup unsweetened shredded coconut
1 cup walnuts (I used walnuts the first time and almonds the second time and they both worked great)
1/4 gray sea salt or pink rock salt (I used normal sea salt)
1/2 cup pitted Medjool dates (from experience, it works best to use soft, fresh dates)
3 firm avocados (I used 4)
3 tbsp lime juice (I used at least 4 limes the second time I made it and it tasted way better and didn’t brown as easily)
1 tsp lime zest (I used ALL the zest- I really like lime!)
1/2 cup raw honey
Pinch of gray sea salt or pink rock salt (again, I used normal sea salt)
Kiwi or lime slices as desired
1. Process the coconut, walnuts, and salt in a food processor until coarsely ground.
2. Add the dates and process until the mixture resembles break crumbs and begins to clump together.
3. Press into the bottom and sides of a 9-inch pie plate using the back of a spoon or your fingers.
4. Place the crust in a freezer for 15 minutes.
5. Process all the filling ingredients in a food processor until smooth.
6. Pour the filling into the piecrust. Set in fridge for 20 minutes. (20 minutes minimum, I thought it served much better after a good 8hrs)
7. Garnish with fresh slices or kiwi fruit or thin slices of lime. Makes 8 servings. (as you can see, I garnished with berries and toasted coconut- delish!)