Recipe for Raw Plant Based Key Lime Pie

At my last Raw Juice Camp week in Portugal earlier this month we served up something truly delicious! Well, I guess it goes without saying that I think that all our lovely food is truly delicious! But this was a rather special treat and it happened to be on Friday night after a tasty Chinese Stir Fry! (which is now our Friday night tradition!)

What a beautiful treat and so super lovely when it is served in the sunshine, with a table dressed with flowers (does that make the food taste better? I think it sure does!! lol) eating with a darling group of people surrounded by love and light.

Yes!! I think it’s what Friday nights were made for!

Now, it may not always be possible to eat around a beautiful table, with a group of lovely guests, sat in the evening sunshine, around a pool and basking in loveliness. That’s what Raw Juice Camp is for but it IS entirely possible to make this lovely dessert at home and create some magic!

Call it a Chocolate Lime Cheesecake, or call it a Key Lime Pie: either way enjoy it and let me know what you think when you make it!

Key Lim ePie - Stephanie Jeffs

Ingredients

Base:

  • 2 cups of activated (sprouted and dried) buckwheat, if you don’t know how to do this try this product
  • 1/2 cup dried berries (I used black currants)
  • 2 ripe mango

Mousse:

  • 3 large ripe soft avocados
  • Juice of 2 limes (or more to taste)
  • 3 tablespoons of liquid sweetener (maple syrup, agave or honey)
  • 3 tablespoons of warmed organic coconut oil (cold pressed and NOT cooking quality)

Dark Bitter Chocolate drizzle:

  • 1/2 cup warmed organic coconut oil (cold pressed and NOT cooking quality)
  • 3 tablespoons raw cacao
  • 1 tablespoons liquid sweetener (maple syrup, agave or honey)

Decoration:

  • Fresh berries and limes
  • Cacao nibs

 

Method

  • You need a spring form pan (ideally) or a pie plate for this recipe. Prepare the base by grinding the activated buckwheat into a flour in your food processor or high speed blender. Add the dried fruit to create a dry and slightly sweet crumble. Press into the pan base.
  • Peel and slice 2 ripe juicy mango and layer over the base. Transfer base to fridge.
  • Make the mousse by adding all the ingredients to a blender or food processor. Blend until the mousse is smooth and lump free.
  • Transfer to the pan base and pour over the crumble.
  • Leave to set in the fridge so that the mousse is firm (not hard).
  • To make the chocolate melt the coconut oil and in a small bowl using a fork whisk in the chocolate and sweetener (you don’t want this chocolate too sweet it’s much better bitter). Keep whisking until you have an almost toffee like consistency: the temperature of the coconut oil will drop and begin to harden and you are also aligning the crystals of the cacao with the sweetener.
  • Once the chocolate is no longer ‘see through’ (well mixed) it is ready to use.
  • Transfer the pie to a cake stand, releasing the pie from the spring form pan and revealing the sides.
  • Using the fork, drizzle the chocolate over the pie and allow to drip over the sides.
  • The chocolate will instantly cool and harden.
  • Splash on a few cacao nibs for extra crunch.
  • Dress with seasonal fruits of your choice, and surround with lime wedges.
  • Serve with a lime wedges and invite your guests to squeeze over the slice of lime to add a zesty bite!

Enjoy!

Send me your pics if you make this delicious dessert!

Keeping it juicy & raw

Stephanie's Signature

 

 

 

 

 

 

 

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