“I Am Awakening” Key Lime Pie for the Holidays
“I AM AWAKENING” KEY LIME PIE Recipe from ‘Sweet Gratitude’ by Matthew Rogers and Tiziana Aplio Tamborra, from Cafe Gratitude. I worked at Cafe Gratitude in Berkeley, CA for 5 years, one year as a baker and the other 4 years managing farmers markets, catering, wedding cakes and a line of products in grocery stores. I would eat these desserts guiltlessly for breakfast. This is a nontraditional item for Thanksgiving but will be a sure hit. I’m drooling just thinking about it. – Treasure De La Cruz EQUIPMENT NEEDED: Food Processor and Blender 9-inch pie pan or spring form pan CRUST: • 1 1/4 cups pecans • 1 1/4 cups macadamias • 1/4 cup finely chopped dates • 1/4 tsp vanilla • 1/8 tsp salt FILLING: • 3/4 cup lime juice • 1 cup avocado • 1/2 cup agave, • 1/4 cup coconut milk • 2 tsp vanilla • 1/8 tsp salt • 2 Tbsp lecithin • 1/2 cup coconut oil + 2Tbsp For the crust, process the ingredients for the crust in a food processor with the “S” blade attachment, until small and crumbly. Press into greased (with coconut oil) 9-inch pie pan or spring form pan. For the filling, in blender- put all ingredients except lecithin and coconut butter and blend until smooth. Add lecithin and coconut butter, blending until well incorporated. Pour into prepared crust. freeze for 1 hour, or until firm. Give it a try and let us know how you liked it! Tao to Wellness Berkeley, Ca 510-883-0383