I don’t believe that there were pies in the Paleolithic age, but it’s hard to imagine any reasonable caveman (or cavewoman) turning down this rendition of the classic dessert. So pucker-up and get ready for a tarty explosion in your palate.
Key Lime Pie the Paleo Way
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- 2 tablespoons (30 g) coconut butter
- 6 medjool dates
- 1 cup (110 g) toasted almond slices
- 1/2 cup (40 g) unsweetened coconut flakes
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 2 ripe avocados
- 1/2 cup (120 ml) freshly squeezed lime juice
- 1/3 cup (80 ml) maple syrup
- 1 to 2 tablespoons (8 to 16 g) coconut flour
- 2 cans (14 ounces, or 425 ml, each) full-fat coconut milk, chilled
- To make the Crust: melt the coconut butter in a skillet over low heat, being careful not to let it burn.
- In a food processor, pulse the dates for 1 to 2 minutes.
- Add the almond slices and coconut flakes and process again for 1 to 2 minutes.
- Add the melted coconut butter, vanilla, and salt and process until sticky and crumbly.
- Press the crust into a pie dish and refrigerate.
To make the Filling
- Peel the avocados and place in a food processor together with the lime juice, maple syrup, and coconut flour. Process until smooth and thick.
- Carefully remove the coconut milk from the refrigerator and scoop out the cream at the top. Beat the cream in a bowl until it reaches the consistency of whipped cream.
- Fold the avocado mixture into the coconut cream and continue to beat until well incorporated.
- Pour the filling into the prepared pie crust and place in the freezer for 2 to 3 hours, or until the center is firm.
- Transfer to the refrigerator and chill for another 2 hours before serving.
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