TROPICAL LIME, COCONUT, MACADAMIA & MORINGA RAW PIE
TROPICAL COCONUT, MACADAMIA, LIME & MORINGA PIE
A delicious and healthy raw vegan pie which is refreshingly light and zesty, sweet yet sugar free and perfect for summer days.
Ingredients: Crust: 1.5 cup raw or lightly toasted macadamia nuts
1.5 cup raw or lightly toasted shredded coconut
1/2 tsp vanilla powder
1/4 tsp cinnamon powder
Pinch of sea salt
2tbsp agave syrup
1 tbsp coconut oil
Coconut oil to oil tin
Filling: 5-6 limes
1 3/4 cups raw cashews soaked for 4-12 hours
Zest from limes (2 tbsp)
1/2 cup lime juice
1 cup coconut cream
1/3 cup maple syrup
1/2 teaspoon vanilla powder
1tbsp Moringa powder
Pinch of sea salt
Topping: 1/2 cup cashews soaked
1/3 cup cacao butter, melted
1/2 cup coconut cream
1/4 cup agave syrup
Method: Crust: Pulse the macadamias & coconut in a food processor or blender until finely ground (do not over-process or the mix will turn to butter). Add cinnamon & salt. Add agave syrup and mix in to a crumble. Press into an oiled springform pan & chill in the freezer while you prepare the filling.
Filling: Place soaked & rinsed cashews, lime juice, lime zest & coconut cream into a blender or food processor. Blend on low, gradually increasing speed to high until the mixture is silky smooth. Add maple syrup, vanilla, Moringa & salt and blend again. Pour into chilled crust & place in the freezer to set, approximately 4 hours.
Topping: Melt cacao butter in a double boiler. While this is melting, blend cashews and coconut cream until smooth. Check cacao butter is melted and allow to cool slightly. Add agave syrup and blend until mixed through. Add cacao butter. Mix well until smooth. Pour over the frozen lime filling. Freeze for 2 hours to set.
Remove from the tin, leave to defrost for a few minutes and cut into slices. Decorate with Moringa powder & grated lime rind and serve immediately. Enjoy!
You can cut the whole pie and re-freeze as slices if you can’t eat it all at once.
