With spring in full season, I was craving something that would complement the sunny weather and remind me that summer is just around the corner. I came up with this very tropical themed raw pie recipe, playing off flavors of coconut and lime wrapped in a rich crust consisting of cashews, almonds and dates. The final result? A perfect combination of tart and sweet. Serve this chilled or slightly thawed, great for a summer picnic or a refreshing dessert!
Raw Coconut Lime Pie
Pie Crust:
1/2 cup cashews
1/2 cup almonds
1 cup mature coconut meat chunks
3-4 pitted dates
Filling:
Juice of two small limes
1 avocado
1/2 cup pineapple chunks*
1/2 cup mango chunks*
1/2 cup coconut meat
1/4 cup coconut water
*I used frozen, fresh fruit might change the consistency just slightly.
Start with draining the water from a mature coconut to reserve for the filling, set aside. Break open the coconut and cut into chunks.
In a food processor, add the cashews and almonds. Process briefly into a coarse, broken down texture. This shouldn’t take long; approximately a minute or so. Add in the coconut meat chunks and dates, process until well combined with the nuts. Remove from food processor bowl and set into a 9″ pie form. Alternatively, you could also make two smaller pies, or multiple tart size ones.
Combine all filling ingredients in food processor, pulse into smooth consistency. If you want a more dense/thick filling, leave out the coconut water.
With a spatula, smooth filling into pie crust.
Chill in freezer for about 2 hours, until firm. It should come out looking something like this!:
I ate it straight out of the freezer, unchilled – I couldn’t wait to taste it! Best served thawed at room temperature with your favorite toppings – I added fresh shredded coconut and blueberries, delicious!
The Well Plate 