Fresh Mulberries and Key Lime Pie with Apricot Cookie Crust

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This pie is great for eating by the spoonfuls straight from the fridge in the middle of the night! You’ll wake up much smarter in the morning because of all the brain food (most importantly, coconut oil) and can even check your boosted IQ online. I’m totally serious!

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The big mulberry tree that provides us incredible shade to lounge under is now producing fruit… and it tempted me to make my raw key lime pie. We had lots of eager mouths to feed and I ran out of limes so for the last pie I used lemon juice instead. The result was surprising to me. It had a wonderful mild flavor and wasn’t tart like the limes.

Apricot Cookie Crust
1 cup coconut flakes
1 cup almond meal
6-8 SOAKED APRICOTS
1/4 tsp sea salt
dash pure vanilla extract

Pie Filling Ingredients
1 1/2 cups or (3) avocados
3/4 cup lime juice
3/4 cup local raw honey
1/8 tsp sea salt
1/2 cup coconut oil
2 TB Sunflower Lecithin (optional)
dash vanilla extract

Method:
Crust – Buzz all ingredients in a food processor with the s-blade
Filling – Buzz all ingredients in a high speed bender
Press the crust into a pie pan. Pour in the filling. Transfer to fridge and allow to set for 2-3 hours. Serve chilled. I love to top with raspberries.

Pictured below are two of my homegirls just before helping me carry these pies up a dark mountainside to serve our retreat guests by the fire while listening to live music. The blue ghost fireflies gave us a special treat that night!

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