A Pie for Pi Day

Today is 3.14, otherwise known as “Pi Day”. Now, we are no slouches in the math department (mostly thanks to our access to and facility with a calculator), but naturally our thoughts turn towards the subject of delicious, fresh food. Like pie. Otherwise, we could subject you to an elaborate explanation of the mathematical algorithm used in the timing mechanism that releases activated oxygen in the BerryBreeze™. Nah, not interested? Oh thank goodness…

Here’s a great Key Lime pie recipe you can enjoy instead (what, did you expect a berry pie just because we’re BerryBreeze?). We recently railed against the evils of sugar, but this actually doesn’t use any other than in the vanilla extract and maple syrup, and is otherwise pretty healthy! Vegan, raw, grain-free and totally delicious. We are all about the coconut, and this recipe has plenty! Enjoy your “Pi Day” with a slice of delicious pie! Thanks to Rose at thecleandish.com for the recipe!

Ingredients

  • Ingredients for Crust:
  • 2 tablespoon coconut butter
  • 6 Medjool dates
  • 1 cup toasted almond slices
  • ½ cup unsweetened coconut flakes
  • ½ teaspoon vanilla extract
  • pinch of salt
  • Ingredients for Filling:
  • 2 ripe avocados
  • ¾ cup fresh squeezed lime juice (I used key limes but regular limes will work, too)
  • ⅓ cup maple syrup (or honey for non-vegans)
  • 1-2 tablespoon coconut flour (see notes)
  • 2 cans of full fat coconut milk, refrigerated over night

 

Instructions

  1. Instructions for Crust:
  1. -Slowly melt coconut butter over low heat (careful, it burns easily!)
  2. -In the meantime, pit and cut dates into small pieces and place in food processor; process for 1-2 mins
  3. -Add almond slices and coconut flakes and process again for about 1-2 minutes
  4. -Finally, add coconut butter, vanilla extract and salt and process until you have a sticky, crumbly mass
  5. -Press crust into pie dish and refrigerate
  1. Instructions for Filling:
  1. -Peel avocados and place in food processor together with lime juice, maple syrup and coconut flour and process until smooth and thick
  2. -Carefully remove coconut milk from refrigerator (don’t shake!), open coconut milk cans and scoop out cream that has accumulated at the top into a separate bowl (you won’t need the coconut milk for this recipe; I recommend making a smoothie with it!)
  3. -Whisk with a hand mixer until thick and stiff; until it resembles regular dairy whipped cream (see notes)
  4. -Add avocado mix to coconut cream and continue with hand mixer until well incorporated
  5. -Pour filling into pie dish and place in freezer for 2-3h or until the center is firm
  6. -Transfer to refrigerator and chill for another 2h before serving
  7. -Keep refrigerated

Notes

Some cans of coconut milk seem to produce thin (or thinner) coconut cream. If the coconut cream that has accumulated on top of the coconut milk is rather liquid-y, you may have to use the hand mixer for up to 5 minutes to stiffen the cream and add 2 tablespoon of coconut flour to the avocado mix rather than 1 tablespoon.