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April 7, 2014 by KAREN FOSTER
Raw Coconut Lime Pie


This recipe is completely raw as well as nut-free, a perfectly sweet way to end your meal or even as a delicious snack.



Makes (4) 4” tarts or (1) 9” tart

Coconut Crust

1 1/2 cup shredded coconut (unsweetened)
1/4 cup flax meal
6 large dates, pitted
1 tbsp coconut oil, melted
1 tsp vanilla
pinch of salt

Coconut Lime Filling
1 cup fresh, young coconut meat (about two coconuts)*
1 small avocado
1/3 cup freshly squeezed lime juice
1/4 cup + 2 tbsp coconut nectar, or maple syrup
1 tsp coconut extract
zest of 2 lime
pinch of salt
2 tbsp coconut oil, melted

To make the crust, blend together the ingredients for the tart shell in a food processor until moist and sticks together when pressed. Divide into four 4” tart shells (or one 9” shell) and press evenly into shell, filling the bottoms and sides. Place in the refrigerator while preparing the filling.

To prepare the filling blend all the ingredients together in a food processor or high powered blender. Scoop into chilled tart crusts and spread even, smoothing the top with an offset spatula. Place tarts in the freezer until frozen solid. (2-4 hours) Once frozen all the way through, remove tarts from pans with a knife. Let thaw for 20 minutes before serving. Top with shredded coconut and a lime wedge.

Store in the freezer.

Source:
thesweetlifeonline.com

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