Keylime Pie with Whipped Coconut Cream
Keylime Pie with Whipped Coconut Cream
Tessa
12
30 minutes
10 minutes
Desserts & Treats
A fresh and zingy dessert with a creamy center and a soft crust. A wonderful combination of flavours!
Ingredients
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1 cup almond meal
- 1 cup shredded coconut lightly toasted
- 1 tbsp coconut oil
8 Changing Habits Dates
1 tsp Changing Habits Ginger Powder
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1 tbsp Changing Habits Gelatin
- 1/4 cup water
- juice of 3 limes
2 tbsp Changing Habits Rapadura Sugar
- 2 tbsp lime zest
- 1 cup raw cashews soaked in water overnight
- 2 tbsp Changing Habits Supreme Green Blend
- 1/2 cup coconut cream
- 1 tsp vanilla essence
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- 1 cup coconut cream refrigerated overnight to thicken
1/2 tsp Changing Habits Cinnamon
- 1 tsp vanilla essence
- 1 tbsp maple syrup
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lime slices
lime zest
Directions
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- Combine all crust ingredients in a food processor and blitz well,
Line a small baking dish with baking paper.
Transfer the crust mixture into the dish and press down firmly with the back of a spoon to create the base. Make sure you push through to the edges to create a case for the filling.
Place in the freezer.
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- Spoon the gelatin into a small bowl and cover with water. Stir and let it sit for 5 minutes to "bloom"
Place the lime juice and rapadura sugar into a pot and heat over a low temperature. Stir until the sugar dissolves.
Add the gelatin and continue to stir until the Gelatin dissolves. Set aside.
Transfer mixture into a food processor with the rest of the filling ingredients and blitz until the mixture is smooth and creamy.
Remove the crust from the freezer and pour the filling mixture into the base and smooth with the back of a spoon. Place in the freezer to set.
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- Place coconut cream in a food processor with the cinnamon, vanilla and maple syrup. Blitz for approximately 1 minute until it becomes nice and thick.
Remove the lime pie from the freezer and top with the coconut cream, lime slices and lime zest.
Store in the refrigerator.
Enjoy!
