Key Lime Pie with Ginger Crust

yield:
servings:5
prep time:
cook time:5 min
ready in:
Amy Jo
I am a natural nutrition consultant, allergy-friendly private chef and yoga teacher with a passion for enhancing health through the power of food.
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Ingredients
  • 1.5 cups almond flour
  • 1/2 cup macadamia nuts, ground
  • 1/4 cup raw coconut oil
  • 2 tbs. raw honey
  • 3 tbs. grated ginger root
  • 2 avocados
  • 12 dates
  • 1/4 cup raw coconut butter
  • juice of 14 key limes
  • zest of 10 key limes
Directions
  • Crust 1. Place jar of coconut oil in a bowl of hot tap water until the oil becomes liquid. I sat mine out in the sun for 15 minutes and it melted quickly. 2. In a large bowl, mix together almond flour, macadamia nut flour, coconut oil, raw honey, and fresh grated ginger root with a fork. Then massage mixture with clean hands until it becomes dough-like in texture. 3. Mold the dough into a pie pan. 4. Set in freezer while making the filling.
  • Filling 1. Place jar of coconut butter into a bowl of hot tap water until oil becomes liquid. I sat mine in the sun for 15 minutes to melt. 2. Place avocados, dates, melted coconut butter, juice of limes, zest of limes, and vanilla into a food processor or Vita-Mix blender until smooth. 3. Pour filling into pie crust and set in fridge for one hour. 4. Store in fridge up to 3 days.

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