gourmet food week

It isn't often the planets align to provide avocado, lemons and almonds at the same time. When they do, the situation calls for raw key lime pie, especially when we have American visitors to share it with.  Long John donated a packet of Arnotts water crackers, four tomatoes and a jar of pesto to the party, and declared "Gourmet Food Week" officially open. 

Served with my version of gingerale; made using the fresh juice from the lontar palm, ginger, lemon juice and ice.  Just the ticket for washing down lime pie on a warm afternoon.

raw key lime pie (simple island version)

Crust

2 C almond meal left over from making almond milk

2 T honey

2 T coconut oil

Combine all ingredients and press dough into tart pan and refridgerate until firm.

Filling

3 avocados

1/3 C honey

1/3 C coconut oil

about 1/4 C lime/lemon juice and zest 

Blend together, pour into tart shell and freeze until firm.

raw key lime pie (gourmet version)

Crust

2 1/4 C cashews, crushed

2 T honey/agave

1 T coconut oil

1 T date paste (dates soaked and pureed) 

Combine all ingredients and press dough into tart pan and refridgerate until firm.

Filling

3 C cashews, soaked for 1 hour

1 C lime/lemon juice

3/4 C honey/agave

3/4 C coconut oil

1 t vanilla extract

1/4 C lime zest

Blend all until smooth.  Fill crust and freeze until firm.