Anywho, I've made this dish before, several times, but it occurs to me that I never shared an actual recipe on this blog. You can find a plethora of easy to make recipes for this dish online if you google "raw key lime pie" or "avocado key lime pie." at this point, I tend to fudge the details a little bit if I don't have quite enough this or a little too much that. Make sure your this and that are both raw, vegan and organic please!
Here's how I did it this time:
For the crust:
1 cup of walnuts
1 cup of Brazil nuts
1 cup of dried, unsweetened shredded coconut
1 cup of pitted dates (remember the nice thing about this recipe is how forgiving it is, and how unrelentingly fabulous the end result is anyway! Most "crust" recipes call for macadamias, but I didn't have any so I used brazil nuts. Easy peasy, George n' Ouisy.)
Blend in the vitamix until you have a well mixed, doughy mixture. Then "flour" a pie tin, or in this case some individual sized dessert saucers, with a little more coconut, and smooth the crust evenly inside each one. I will admit, the brazil nuts seemed to produce a bit of excess oil, but it didn't affect the taste. The crust has a sweet taste and a cookie dough texture, and of course eating it brings memories childhood, stealing a bit of cookie dough from the mixing bowl, or licking the leftover frosting off the beater. It healthy, delicious, and makes you feel like you're getting away with something, what could be better!?!?
For the filling:
6 ripe avocados, peeled and pitted (if you have a vitamix, you can throw the halves right in, if you're using a less powerful apparatus, you'll probably want to give the avocados a healthy dicing.)
1 cup Agave (more or less depending on how sweet, or how tart you like your key lime pie)
1 cup key lime juice (see above, key lime is nice but not crucial if you can't get it, regular lime juice will work too.)
Zest of one lime
1 mango, diced (we all have a method for peeling and slicing mangoes, don't we? I'll share mine as an afterthought.)
1 tbsp coconut oil (this helps bind the mixture.)
Into the mighty, mighty Vitamix it goes, and in about a minute you should have a lovely smooth key lime mixture with a warm pudding consistency. Spoon the filling evenly into the saucers, and refrigerate to solidify the crust and thicken the filling. This should happen quite nicely with about 40 minutes of refrigeration.
If you're traveling with these, I'd pop them in the freezer to make easier, and far less messy work of the transport, and then defrost and garnish at your destination. I chose mint, lemon balm, and lemon verbena from my herb garden as accents, and little cocktail umbrellas from the craft store for a hint of whimsy.
Here's a couple shots! Don't they look great?!
As for mango peeling, I like to turn the mango on its side lengthwise, then make a cut just to the left and right of the longest part of the center, this will yield a nice thick hemispherical slab, and you'll avoid crashing into the pit with your knife. Take one slab, and carefully slice a checkerboard into the flesh, going just deep enough to touch the skin, but not enough to cut through it. From there it's a simple matter of inverting the skin, and sliding your fingers in between the cubes of mango you've just cut, to gently peel them off the skin.
Then you can cut any residual flesh off the stone piecemeal, but you've made short work of the bulk of the mango!
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Location:Madison, CT
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