Mel Christensen

Mel Christensen

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Clean Coconut & Lime Pie

Lime Pie

 

Clean Coconut & Lime Pie

For Crust:

  • 150g or 1 ¼ cups Almonds
  • 1 c desiccated coconut –  lightly toasted in a frypan
  • 3 tbsp melted butter or coconut oil
  • 3-4 Dates

 

  1. Line a 23cm springform tin with baking paper
  2. Pulse the crust ingredients together in a food processor until it resembles coarse biscuit crumbs and press into a prepared tin.
  3. Put crust in the fridge whilst you prepare your filling.

 

For Filling:

  • Juice of 4 limes plus rind of 2 limes (if you have a high torque food processor such as a thermomix you can even throw in 2 whole limes plus the extra juice!)
  • 400ml coconut cream
  • 2 medium-large perfectly ripe avocados (no black bits!)
  • 200g fresh ricotta cheese (or to go dairy free omit the ricotta and up the coconut cream content)
  • 3 tsp agar agar (or gelatine) stirred into ⅓ cup water
  • Approx.  ⅓ – ½ cup Natvia or ¼ cup Natvia plus ¼ cup maple syrup (this combination can overcome the metallic taste that some people don’t like about Natvia – you should taste as you add as sweetness level depends on which you use and your personal taste.)

 

  • Combine lime juice, rind, coconut cream, avocado and ricotta and about half of your sweetener in a food processor and process until smooth and light.  Taste the mix at this point to check for sweetness and add more according to taste.
  • Using a spatula, pour cheesecake filling onto your prepared “biscuit” base
  • Refrigerate for at least 2 hours. – Overnight is best.