The boys and I are staying with my parents for the Easter Holidays, so I decided to use the opportunity to tryout a new desert recipe on everyone. The ingredients were classified until after it was eaten. It actually contains avacados, which are full of omega 3 (for someone who professes to hate avacados Thomas was not shy in wolfing down 2 pieces and asking for a third) and everyone agreed that it was seriously good - especially knowing that it was grain, gluten, dairy, egg and refined sugar free. This would be lovely with some whipped coconut cream or homemade coconut milk ice cream. It is full of healthy fats and is positively a health food (does that mean I can eat it for breakfast?!). It was also very easy to make which is always a bonus for me!
Chocolate Key Lime Pie
Makes 8 portions
- 100g ground almonds (sub out for more coconut if you can not tolerate nuts)
- 100g dessicated coconut
- 2tbsp honey
- 2tbsp coco powder
- 2tbsp coconut oil (melted)
- 2tbsp coconut or palm sugar
Put the ground almonds and coconut on a baking tray and toast under a grill or in the oven until they brown slightly, mix and toast for another few minutes.
Once golden, remove from the oven and place in a mixing bowl. Add the remaining ingredients and stir well. pour the mixture into the bottom of a 7" cake tin or pyrex dish lined with baking parchment and push down until evenly distributed and flat.
- 1 can of coconut milk (I use organic)
- 1 ripe avacado
- 1 1/2 tbsp lime juice
- 1 1/2 tbsp lime zest
- 4 tbsp honey
- 1 tbsp powdered gelatin (I use Great Lakes from Amazon)
Put coconut milk and geletin in a pan, whisk and leave to sit for 5 minutes off the heat. Heat the coconut milk (do not let it boil) until the gelatin is fully disolved - whisk all the time. Put this in a blender with the remaining ingredients and process until smooth.
Pour the topping onto the base and refigerate for several hours (we ate ours after 4 hours).
Grate some chocolate on top or just serve with whipped coconut cream.