• Level
    Medium
  • Serves
    12
  • Time

key lime pie prep

 

key lime pie

 

 

Paleo With Mrs P’ is an inspiring blog for anyone who is looking for healthy, wholesome recipes backed up with well researched nutritional information and gorgeous photography. The blog is written by Emi, a.k.a. Mrs P, who started following the Paleo lifestyle last year. Emi battled her weight and insulin control for 9 years after being diagnosed as a Type 1 Diabetic. Her prime inspiration was her wedding which took place earlier this year on a beautiful Island in Indonesia. Through adhering to the Paleo lifestyle, with the help of her personal trainer and supportive husband, she managed to lose two and a half stone, reduce her daily insulin intake by half and banish a list of persistent health issues. ‘Paleo with Mrs P’ aims to inspire others who have health issues, as well as those just wanting to boost their energy levels by eating a nutritiously rich diet without the need for anything processed.

Follow Mrs P
Twitter (@paleowithmrsp) https://twitter.com/paleowithmrsp
Facebook (www.facebook.com/paleowithmrsp)
Instagram (@paleowithmrsp) http://instagram.com/paleowithmrsp
Read her story here – http://paleowithmrsp.com/about/

  • Method :
  • For the base:

    • Slowly melt the coconut butter over heat until fully melted
    • Place the dates, cashew nuts, coconut flakes, almonds in to a food processor and process until coarse
    • Add the coconut oil and coconut butter to the mix and process until you have a sticky, crumbly mixture
    • In to a dish, press the mixture firmly down and place in the freezer
    For the filling:
    • Peel avocados and place in food processor with lime juice, raw honey and coconut flour, process until smooth and thick
    • Take coconut milk from fridge and open carefully DO NOT SHAKE. The cream should be at the top of the tin and you should be able to scoop it out in to a separate bowl
    • Whisk with a hand mixer until thick and stiff – if after 2 minutes it has not stiffened then add 1 tbsp coconut flour and mix again
    • Combine avocado mixture from food processor in to bowl of coconut cream and continue with hand mixer until fully combined (do have a little try to make sure it is sweet enough for you and that there is enough lime) add more to taste
    • Take base out of freezer and pour filling on top, spread evenly
    • Place in to freezer for at least 2- 3 hrs until the dish is fully firm
    • Transfer to the fridge until time to serve, will keep for up to 5 days