Keylime Pudding
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~ raw, vegan, gluten-free, nut-free ~
This pie is a true, mouth-watering treat! A true crowd pleaser. Ever since I have known Bob, he has been on the hunt for the “perfect” key-lime pie. Most fall short of his expectations … until this glorious recipe came along.
Perfection has been discovered! This is a staple dessert and one that Bob always requests. I rarely make it in a 9″ pie pan though. These days I either use small Springform pans, 3 oz Dixie cups, or equivalent.
This time around, I made them for a Halloween buffet table that I pulled together for a large party. In the spirit of Halloween, I changed the name to something gooly… but you can always change that up. It’s all in the spirit of just having fun.
Why I add sunflower lecithin.
Sunflower lecithin is made up of essential fatty acids and B vitamins. It helps to support healthy function of the brain, nervous system and cell membranes. It also lubricates joints; helps break up cholesterol in the body. It comes in two forms, powder and liquid.
I prefer the raw sunflower lecithin powder. Setting aside all the nutritional benefits, it is a natural emulsifier that binds the fats from nuts with water creating a creamy consistency.
Not only is this pie is rich and delicious, but it is also nut-free. I will now release you to go play in the kitchen. Have fun and let me know if you try this recipe!
Ingredients:
Yields 25 (3oz servings)
Filling:
- 1 1/2 cup of heavy Thai coconut milk
- 1/3 cup ripe avocado, mashed
- 3/4 cup raw agave nectar
- 1 squirt liquid NuNaturals Stevia
- 1 cup key lime juice (or 3/4 cup lime juice and 1/4 cup lemon juice)
- 1/4 tsp Himalayan pink salt
- 1 cup raw coconut oil, warmed to liquid
- 3 Tbsp lecithin powder
Topping:
- 1 1/2 cup of heavy Thai coconut milk
- 3/4 cup Thai coconut meat
- 1/2 cup raw agave nectar
- 1 tsp vanilla extract
- 1/4 tsp Himalayan pink salt
- 2 Tbsp lecithin powder
- 1/2 cup coconut oil, warmed to liquid
- lemon or lime slices for garnish
Preparation:
Filling:
- Put the coconut milk and avocado in the blender with the agave lime juice and salt and process until the mixture is smooth.
- Add the lecithin and coconut oil while you have a good vortex going in the blender and process until smooth.
- Pour mixture into the serving vessel and place in the fridge until firm, about 3 to 4 hours or overnight.
Topping:
- Put all the ingredients, except the lecithin and the coconut oil, in a blender and blend until smooth.
- Add the coconut oil and lecithin while you have a good vortex going in your blender and continue blending until creamy.
- Pour the topping over the firm, chilled key lime base.
- Garnish with lime zest.
- These will keep for up to 5 days in the fridge, but can also be frozen for 1-3 months.
© AmieSue.com
Tags: Dairy Free, Gluten Free, No Dehydration Required, Nut Free, Vegan