Raw Key Lime Pie

[Nebulo]

Good news everyone! In an attempt to curb RETARD's unhealthy dessert binge I'm gonna try my hand at this recipe doohicky!

This is for a Key Lime pie, the recipe is one from my mom who does a lot of raw/organic eating. Normally I'd be just like you and say "Eww! Raw!? No way!". Which I still do. A lot.
This time though, one of the recipes turned out bloody delicious!

It can probably be done in a more regular way, i.e. using a regular pastry base instead of the raw version, so adjust accordingly to taste.
I'd recommend the regular pastry thing if you're low on funds as the base for this is EXPENSIVE.

Well, without further ado, ingredients ahoy!

The Base/Crust:
1 & 1/4 cups macadamia nuts
1 & 1/4 cups pecans
~1/4 cup well packed finely chopped dates
1/4 teaspoon vanilla
Pinch of salt


The Filling:
3/4 cup lime juice
~220 grams avocado, or 140g avocado/80g banana
150 grams agave nectar (could switch this with honey at slightly smaller amount)
75 grams (1/4 cup + 2 tablespoons) coconut milk
1/2 teaspoon vanilla
2 tablespoons lecithin
1/2 cup + 1 tablespoon (warm) coconut oil


Right, now you have what you need, let's get cracking! First up we'll do the base:

Before you begin, it's a good idea to soften up the limes in anticipation in very warm water, and while you're at it chuck in the coconut oil so it's liquid and ready to go when needed (and marvel at my white balancability! The atrocity of uncontrolled kitchen lighting will continue, so... err.. enjoy!):


Firstly, throw all the macadamia nuts and pecans in the food processor. Now we start with chopping the dates finely, as below:


Add 1/4 teaspoon vanilla:


And your pinch of cocaine. Err. Salt:


Process the crap out of that stuff!:


Empty out into greased cake form and very firmly press into compress everything, leaving a small rim if desired. The dates bond everything together
allowing for this base to stick together:


Managed all that? Or did you just go with a regular short crust pastry base? Fair enough...
Onto the filling!

Squeeze out your limes to the required amount:


Put the lime juice, along with... err... everything else... in the freshly cleaned food processor:


Till it's creamy smooth. Really, no lumps or anything like that, this has to be like cream type smooth:


Straight onto the base:


Flatten out the top, or draw designs, or make a mountain or something. Do what you want, I'm not your mother...:


Refrigerate final product for approximately 1 hour. The coconut oil (which turns liquid around 25 degrees) will stiffen again during this process (that's what she said, amirite folks! *slaps knee*) and results in the body of the cake being firm enough to remain self standing:


The end result*:


Enjoy!:


*Note: the true colour is something like a combination of all of the greens towards the end, the white balance** was just too all over the place and I'm lazy.

**Yeah, sorry about that. As above, lazy.

[RETARD]

i really need a nice camera

great pics and explanation of the process

Makes me hungry

[oculi]

Originally Posted by Nebulo

Before you begin, it's a good idea to soften up the limes in anticipation in very warm water,

I hope that very warm water isn't above 45 degrees celcius, because that is the magical arbitrary number between raw food and cooked food, and you don't want to go into cooked food territory..... for some reason.

Looks pretty good, not one for the fatophobes but i reckon fat is great.

[Bastard Child]

Nebs that made me chuckle.

Where am I getting agavblah and lecsomething from?

I'm guessing the base would taste nicer blind baked?

[Anakist]

Originally Posted by oculi

I hope that very warm water isn't above 40 degrees celcius, because that is the magical arbitrary number between raw food and cooked food, and you don't want to go into cooked food territory..... for some reason.

Looks pretty good, not one for the fatophobes but i reckon fat is great.

I have my showers hotter than that! And I am still alive so raw I guess What a silly point to pick!

Originally Posted by Bastard Child

Nebs that made me chuckle.

Where am I getting agavblah and lecsomething from?

I'm guessing the base would taste nicer blind baked?

I think I have seen both in my local IGA. Or it could have been Woolies. They both have a surprisingly decent organic and odd things section up here.

James

[oculi]

Originally Posted by Anakist

I have my showers hotter than that! And I am still alive so raw I guess What a silly point to pick!



I think I have seen both in my local IGA. Or it could have been Woolies. They both have a surprisingly decent organic and odd things section up here.

James

hey i didn't make up the stupid rules, i've worked in ambient temperatures higher than that (and inside metal boxes that would have been way higher than that)

Originally Posted by raw food boss

Raw foodism can include any diet of primarily unheated food, or food cooked to a temperature less than 40 °C (104 °F) to 46 °C (115 °F).

[Nebulo]

Originally Posted by oculi

I hope that very warm water isn't above 45 degrees celcius, because that is the magical arbitrary number between raw food and cooked food, and you don't want to go into cooked food territory..... for some reason.

Looks pretty good, not one for the fatophobes but i reckon fat is great.

Hahaha that's gold. Hilarious to think that all the hard work avoiding cooking could result in cooking the limes trying to soften them!
I'm VERY far from a raw food person, but I figured I'd chuck up a recipe for one that I actually enjoy.

Originally Posted by Bastard Child

Nebs that made me chuckle.

Where am I getting agavblah and lecsomething from?

I'm guessing the base would taste nicer blind baked?

Whilst the Agave nectar tastes absolutely brilliant, it's also fairly expensive, and honey could take its place.

Any decent supermarket with an organic produce section should be able to provide, worst comes to worst you'd need to find a dedicated organic food store.

Really not sure about the blind baking, I've only ever had this when I visit the folks so I've only been served the way it's made here. I'd say experiment, I'd love to see the results!

[Bastard Child]

Originally Posted by Nebulo

150 grams agave nectar

I have everything except this.

Coles y u no have ლ(ಠ益ಠლ)

[oculi]

Originally Posted by Bastard Child

I have everything except this.

Coles y u no have ლ(ಠ益ಠლ)

Just use tequila*, comes from the same plant.










* don't do this

[Nebulo]

Originally Posted by Bastard Child

I have everything except this.

Coles y u no have ლ(ಠ益ಠლ)

Saw it at my local Coles today awkwardly squeezed somewhere in the health food section, ~$5 for 250ml.

If you're extra desperate just use honey, apparently it's slightly sweeter so use a little less (~130ml maybe?), but it's a natural product too so shouldn't have that much difference*.

*I've never done it/tasted it with honey, so I can't be held accountable for this going horribly wrong this way. You can try and blame me, but I won't turn up in court.

[Bastard Child]

I'm sticking to the original recipe for my first two pies (one base will be baked) so I'll go to work via a colesway in another suburb. Melbourne's west tends to be shit for this stuff

/cut

[Bastard Child]

Neither store at box hill had it so I had to fork out $10 for 200mL at a health food store. This better be worth it!

[Bastard Child]

Brilliantly limey, will make for an awesome summer cake

It could really do without the salt, and probably corn syrup if you can't be bothered getting agave.

For people that don't eat a lot of sour citrus you'd probably want to halve the lime and up the sweet (I have a lemon a day in a glass of water before breakfast).

[Nebulo]

Originally Posted by Bastard Child

image

Brilliantly limey, will make for an awesome summer cake

It could really do without the salt, and probably corn syrup if you can't be bothered getting agave.

For people that don't eat a lot of sour citrus you'd probably want to halve the lime and up the sweet (I have a lemon a day in a glass of water before breakfast).

Awesome, looks brilliant! The citrus content is kinda given away in the title isn't it.

Sorry that the Agave turned out to be so expensive, that's ridiculous. Sure tastes nice on its own though.

How was the base? Looks like you ended up blind baking it, I'm curious what it ended up like as it's already an unconventional crust.

I look forward to more!

[Bastard Child]

Agave nectar is superb. It's like maple syrup without the maple flavour. The remaining odd 50mL's is going to drown some pancakes this weekend

Baking the base intensified the flavour compared to what it tasted like straight out of the food processor. It really could do without the salt and maybe half the dates. I'll probably add a knob of butter too.