Av­o­cado–Key Lime Pie

Shape (Malaysia) - - Eat Right -

Start to fin­ish: 5 1⁄ hours (5 hours soak­ing and chill­ing) 2

1 cup raw cashews

1⁄2 cup raw al­monds

1⁄2 cup shred­ded unsweet­ened co­conut, plus more for dec­o­rat­ing (op­tional)

1⁄4 tea­spoon sea salt, plus more for sea­son­ing

6 dates, pit­ted and roughly chopped

1 ta­ble­spoon black sesame seeds (op­tional)

3⁄4 cup canned co­conut milk

3 ta­ble­spoons honey or agave

1 vanilla bean, scraped, or 1 tea­spoon pure vanilla ex­tract

1⁄2 large firm av­o­cado

1⁄3 cup fresh lime juice

(prefer­ably from key limes) and 1⁄2 tea­spoon zest, plus sliced lime for gar­nish (op­tional)

1⁄4 tea­spoon spir­ulina (op­tional)

2⁄3 cup plus 2 ta­ble­spoons co­conut oil, melted

1⁄4 cup very ripe straw­ber­ries or rasp­ber­ries

1. Soak cashews in a bowl of wa­ter in the re­frig­er­a­tor for at least 4 hours or overnight. Rinse.

2. Add al­monds, co­conut,

1⁄4 tea­spoon salt, and half the dates to a food pro­ces­sor, and process un­til al­monds are mostly bro­ken down, about 45 sec­onds. Add re­main­ing dates and the sesame seeds if us­ing, and

process an­other 30 to 45 sec­onds, un­til mix­ture is uni­form.

3. Press mix­ture into the bot­tom and along the sides of a 6-inch spring­form or round bak­ing pan, so that the edge of the tart is about 1 inch higher than the bot­tom and the sides are about 1⁄4 inch thick. Place crust in the freezer.

4. In a blender, com­bine cashews, co­conut milk, 2 ta­ble­spoons honey, a pinch of salt, and vanilla. Blend on high un­til smooth and creamy.

5. Set aside 1⁄3 cup of the mix­ture. Add av­o­cado, lime juice and zest, spir­ulina if us­ing, and re­main­ing ta­ble­spoon honey to the blender

and process un­til fully in­cor­po­rated. Add 2⁄3 cup co­conut oil and blend. Pour mix­ture into crust and re­turn to freezer.

6. Rinse blender and add re­served creamy mix­ture, re­main­ing 2 ta­ble­spoons co­conut oil, and berries, and blend. Place in freezer.

7. Af­ter an hour, pop tart out of pan. Trans­fer pink frost­ing to a pas­try bag or a zi­plock plas­tic bag with cor­ner cut off. Dec­o­rate tart with frost­ing, adding ad­di­tional co­conut and sliced lime if de­sired. Place in re­frig­er­a­tor un­til ready to serve and en­joy the same day.

Serves 4 to 6

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