PALEO KEY LIME PIE

This week’s recipe comes from a recipe card I picked up at “Primal Pantry” at Teneriffe here in Brisbane.  It’s super easy to make and tasty. It’s the perfect pie to share with a friend this long weekend.  I made this in my Thermomix but you could easily do it in your food processor.

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Key Lime Tart (Paleo)

Crust

1 Cup Walnuts

4 Fresh Dates

Process

5 Secs. Speed 7. (Thermomix)

Alternatively place into food processor until just combined.

Take pie crust and spoon into pie dish (or mini pie dishes – up to you). Press into pan.

(I used baking paper in it). Put into oven at 180 degrees, 10 mins.  Or you can leave it raw.

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Filling

2 1/3 cup cashews (soak the cashews in water for a few hours prior).

1/3 cup coconut butter  (or 1/4 cup coconut oil).

1/2 cup maple syrup

1/2 cup -3/4 cup fresh lime juice (test at the 1/2 cup mark and add according to your test).

2-3 tablespoons lime zest (depends on how ‘limey’ you like it).

1/2 cup coconut cream

2 kaffir lime leaves, bruised (roll them up and hit them a few times with the blunt end of your knife).

Process

Add lime juice, lime leaves, zest, coconut oil, coconut cream, maple syrup into Thermomix 70 degrees. Speed Soft. Mixer beater in. 3 mins.

Alternatively put into small saucepan over a low heat for 5 mins.

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Remove lime leaves and put mix aside.

Drain cashews and pop them in Thermomix and blitz.  Or into food processor until all combined.

Add liquid to the cashew mix and blitz again until just combined.

Remove lime leaves and put mix aside.

Drain cashews and pop them in Thermomix and blitz.  Or into food processor until all combined.

Add liquid to the cashew mix and blitz again until just combined.

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Spoon lime filling on top of the crust in the pan and sprinkle with extra lime zest.

Pop back into oven at 180 degrees Celsius for 10-15 mins until just browning at the edges. Remove and pop into fridge for a few hours.

Enjoy. Have a sweet long weekend.

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