This lemon pie is a healthy version of the American key lime pie which traditionally uses lemons from the Florida Keys area, is open and only has a base of crispy biscuits. I omitted the meringue used for decorating the top, the cookie base of has been replaced by a crisp base of toasted pecans, betel, dates and raw cocoa pieces. The great part is the cream as milk and butter were replaced by the avocado which gives a rich creamy texture that doesn’t even need to be baked and offers good fats, essential to a healthy young skin and good heart health. It has a wonderful sour taste as we add plenty of lime juice in the cream, which not everyone might be a fan of. Those who are skeptical must be the ones to try it first, to understand that you can’t even spot the taste of the avocado, as it’s so well hidden by both the lime and maple syrup. The original recipe is from Hemsley & Hemsley, and I simply added extra matcha for its rich antioxidant properties. In this recipe I used Matcha Maiden and I would suggest you choose organic, Japanese matcha of 100% ceremonial quality because it has a sweeter taste.
Ingredients
For the base
125gr of pecan nuts or walnuts
45gr of dessicated coconut
70gr of cacao nibs
185gr of dates (if they’re too hard, soak them in water for 1 hour)
3 spoons of melted coconut oil
For the cream
Flesh of 5 overripe medium sized avocados
Juice of about 8-10 limes (200 ml)
Zest from one lime
190gr of honey or maple syrup
2 tsp of matcha
175ml melted coconut oil
Preparation
1.Roast the pecans and betel in the oven at 150 degrees for about 10 minutes after spreading them on a tray.
- Blend all the ingredients for the base in a food processor until they are shredded and become a mass.
- Cut greaseproof paper in a round shape with a removable base so that we cover the base and the side walls.
- Spread the base mixture using a spoon so that it spreads well and becomes smooth. Freeze in the refrigerator.
- Put the ingredients of the cream inside the large processor bin until they become a smooth, thin cream.
- Spread the cream in the mould and refrigerate for about 2 hours
- Garnish with a few lime slices.