Day 54: Friday Delight!

Happy Friday!  I am trying new recipes this week as you know - but today called for a little bit of a treat, two in fact!  I will admit that I l.o.v.e desserts - and we all have to indulge a little to keep us on track.

So here goes ... ENJOY!!!!

Raw Key Lime Pie

Crust:

1 ½ cup pecans

1 cup walnuts

1/3 cup mixture of dates

(medjool, barhi, etc) & monuka raisins

¼ cup of coconut oil/butter

Dash of sea salt

Base Filling:

3 large avocados

1 large young coconut (use extracted meat)

1 tablespoon of young coconut water

3 tablespoons of cashew butter (raw)

2 large limes (juice of)

½ cup of agave nectar (sweeten to taste)

1 teaspoon of almond or vanilla extract

Dash of sea salt

Shredded coconut flakes and grinded lime rinds for garnish

Preparation:

For crust, in food processor or high speed blender, process nuts.  Next add dates, raisins, coconut oil/butter, and salt.  Process until ball forms.  Press crust into pie dish and set aside.

For filling, in food processor or high speed blender, process all ingredients.  Once smooth and creamy, pour into crust.  Place pie in freezer for 3 hours or until set.  Allow to thaw before serving.

Garnish with grated lime rinds and coconut.

Raw Blueberry Pie

Crust:
1 cup raw walnuts
1/2 pitted dates
1 tsp organic vanilla
1/2 tsp organic ground cinnamon
pinch of Celtic sea salt

Process all the above ingredients in a food processor. Mix until smooth. Press into a pie dish and put into fridge to harden. 

Filling:
4 cups organic fresh blueberries
1 tbsp agave nectar

Puree filling ingredients in food processor.
Pour into chilled crust. 

Chill for at least 2 hours in the fridge. 

Happy Green & Happy Weekend!