Lime Pudding Pie

A creamy raw pie with the tartness of lime — enough to make you pucker. If you prefer a sweeter dessert (less tart),  just mix into the filling some raw Stevia.

Crust Ingredients:

• 1 1/2 cup raw cashews
• 1 cup raw shredded coconut, unsweetened
• 1 teaspoon lime zest
• 2 tablespoons fresh lime juice
• 1 teaspoon pure, alcohol-free vanilla extract*
• 1 teaspoon sea salt
• 2 tablespoons raw agave nectar
• 1/2 teaspoon raw extra virgin coconut oil

Filling Ingredients:

• 4 large ripe avocados
• 1 tablespoon lime zest
• 2/3 cup freshly squeezed lime juice
• 1/2 cup coconut milk**
• 1/4 cup raw extra virgin coconut oil
• 1/4 cup raw agave nectar
• 1 tablespoon pure alcohol-free vanilla extract*
• 1/4 teaspoon sea salt
• pure raw stevia to taste (optional)

Crust Directions:

1. Place the cashews in the freezer to chill for 10 minutes, then transfer the nuts to a food processor bowl. Add the remaining crust ingredients, except for the oil. Pulse until nuts are finely chopped and mixture is well combined. Don’t overprocess. Otherwise, the nuts will become oily.
2. Oil a 9-inch pie plate with the coconut oil, then press the mixture evenly into the bottom of the plate. Refrigerate
   while you prepare the filling.

Filling Directions:

1. Place all the ingredients in a clean food processor bowl, except for the raw stevia. Process for 2 minutes or until smooth, stopping to scrape sides as needed. Taste for sweetness. If desired, add a little raw stevia and process a few seconds more. Pour filling into the cooled pie crust.
2. Place pie in refrigerator for 8 hours or longer. Slice and serve. Stores refrigerated for up to 5 days.

Yield:
Makes 8 large servings or 12 small

*Some raw foodists use pure alcohol-free vanilla extract in recipes, while others feel that it’s better to use vanilla powder. Both will add more flavor than ordinary vanilla extract that contains alcohol, especially the powder. Simply substitute 1/4 teaspoon vanilla powder for each teaspoon vanilla extract called for in a recipe.

**Coconut milk in a can generally comes pasteurized, so it’s not an ingredient to be used in raw recipes. To make this recipe raw, you can replace the coconut milk with the meat and a little of the water from 1 young Thai coconut sold in Asian markets and some health food stores, or forget the coconut and use two additional avocados.

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