Tuesday, June 21, 2011

∆DIY∆ Super Easy Raw Key Lime Pie Tartlets

Things you need for this DIY:
*a food processor
*two mini tart tins or an equivalent 

For the pie crust-

*two handfuls of raw organic nuts of your choice, I used almonds and cashews. 
*one handful of raisins or dates
*pinch of salt
*one tbsp of raw organic agave or maple syrup or honey(optional)
*one tsp of raw organic coconut flour (optional)
*1/2 tsp of raw organic coconut oil (optional)

For the filling:
*half of an avocado
*juice of one or two limes, to taste
*1 1/2-2 tbsps of agave, to taste
*one tsp of raw organic coconut oil

Total time:
15 mins of prep
20 mins of chilling

Makes two little tarts

I've made this pie in regular pie size before but I felt like it needed a closer crust filling ratio so I made a few mini ones to give us a break from all the cookies we've been eating.

These tartlet tins are like $0.40 in cooking stores.

In the same way I don't really measure, I also don't really follow recipes which is great for this cause when you aren't baking anything it's really hard to get it wrong. I just threw some nuts and some raisins into a food processor with a little agave and some coconut flour and coconut oil (for an extra coconut-y taste) and salt. The trick is to pulse the mixture till all the bits are bread crumb size and stick together when pinched.

The most time consuming part of this is squishing the mixture into the tart tin. Don't forget to oil them up a little first.

Then I put the avocado, lime juice, agave and coconut oil in the food processor (no need to clean it in between) and spooned it into the crusts.

You can eat it right away but it's better to let it sit in the fridge for about 20 mins. If you are leaving them in the fridge for more than a few hours, you should squeeze some extra lime juice on top to keep the filling from oxidizing on top.

Tastes best when eaten in a reclining position with plate on belly.


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