TANGY KEY LIME PIE SUPERFOOD TART
Serving size: 8
Key lime pie is the perfect light and refreshing summer dessert and this raw, no-bake version is especially great when no one wants to use their oven on a hot day. I make mine with a little lucuma in the crust which gives it a mapley flavor and is a superfood with a diverse range of antioxidants.
Lucuma also prevents blood sugar spikes that lead to things like hunger, weight gain, and low energy levels. It does this by preventing the body from converting carbohydrates into sugar and some studies have even shown that lucuma is on-par with many diabetes drugs in terms of its ability to lower blood sugar.
• 2 cups macadamia nuts
• 8 dates, pitted (soaked)
• 2 1/2 tablespoons almond flour
• 1 teaspoon lucuma powder
• 1/2 teaspoon Himalayan pink salt
• 1/2 cup fresh lime juice
• 1 1/2 cups cashews (soaked at least 1 hour)
• 5 tablespoons maple syrup
• 1/4 cup refined coconut oil, melted
Make sure you use *refined* coconut oil here. Refined coconut oil has a neutral taste with absolutely no coconut aroma to it which is exactly what we want for this recipe. Don't worry, both refined and virgin coconut oil have the same nutritional profile.
I use this brand of lucuma powder.
Start by preparing the crust of the pie. Add your macadamia nuts to a food processor and pulse until they turn into crumbs. Add the dates that have been previously soaked for 30 minutes in hot water, followed by the almond flour, lucuma, and salt. Pulse the food processor until well combined, then turn up to full speed until the ingredients form together into one big ball.
Add this mixture to a bowl, cover, and place in the fridge for 30 minutes. After the 30 minutes, press the mixture into the bottom of a lightly greased springform cake pan (I use this 7 inch one). Using a springform will make it easier to cut in the end but you could also use a pie or tart pan, or even make individual size servings by dividing the mixture up in ramekins.
Whichever container you've chosen, place the crust in the freezer and let rest for 1 hour while you make the filling.
Add your previously soaked cashews to the food processor, followed by the lime juice, maple syrup and blend until smooth. Pour in your melted refined coconut oil and blend until smooth.
Take the crust out of the freezer and pour your filling on top, using a spatula to create a smooth surface.
Place the pie in the freezer and let rest for 3 hours in order for the filling to harden.
After 3 hours in the freezer, transfer to the fridge and allow it to rest for at least 30 minutes before you plan on serving. This will make sure it's no longer frozen. Garnish with fresh lime wedges or zest.
I love the slightly sour, bright, and fresh flavor of this dessert. Because it's served chilled, it's even more perfect on a hot summer night. Plus, you're getting a little boost of vitamin C & antioxidants from all the fresh lime juice.