Lime and Macadamia Pies

19. April, 2009

This recipe is similar to a recipe I found in Raw Food Real World Cookbook which is one of my favourite raw cookbooks. It is absolutely amazing and the recipes are gorgeous. I recommend you buy a copy if you are into the raw cuisine, you won't be disappointed. You don't even need to be a raw foodist to enjoy it since most of the recipes are very yummy.These pies are so, so tasty and perfect for summer when you want to enjoy a fresh and healthy cake which is extremely good for you. How many pies are good for your heart, your skin, your eye sight, your hair and make you feel amazing? Not many I am sure...but these definitely do. The pies are egg free, lactose free, gluten free and vegan. I often make extra filling just to enjoy all by myself, it is absolutely delicious!

Note that you will need a food processor to make this recipe. You will also need 4 flan tins/ramekins (10 centimetres (4 inches) in diameter.

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Lovely and healthy, my favourite pies!

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This recipe is:

Egg free
Gluten free
Lactose (dairy) free
Vegan

Lime and Macadamia Pies

Makes 4 small pies or 1 very large

Ingredients

For the pie shells:

260 grams (12 oz) macadamia nuts, ground in a food processor
75 grams (2¾ oz) desiccated coconut
1 lime (zest and 2 tablespoons lime juice)
3 tablespoons agave nectar
1 tablespoon coconut oil
2 teaspoons vanilla extract (from a health food store)
½ teaspoon salt (Himalaya or sea salt)

For the filling:

125 millilitres (4¼ oz) agave nectar
5 very ripe avocados, chopped coarsely
5 limes (zest and 120 millilitres lime juice)
1 lime for decoration (optional), sliced thinly
2 tablespoons coconut oil
2 teaspoons vanilla extract (from a health food store)
½ teaspoon salt (Himalaya or sea salt)

Preparation

Start with the pie shells: Zest the lime and squeeze the 2 tablespoons juice into a small bowl.
In a food processor, place the following ingredients: 260 grams macadamia nuts, 75 grams desiccated coconut, lime zest and lime juice, 3 tablespoons agave nectar, 2 teaspoons vanilla extract and ½ teaspoon salt. Blend for 10 seconds or until the nuts are finely ground without being too oily.
Add the 1 tablespoon coconut oil. You might need to scrape the sides of the bowl. Continue blending for 5-10 seconds.
Line 4 flan tins/ramekins 10 centimetres (4 inches in diameter) with cling film (or use silicone tins).
Divide the mixture into 4 equal parts. Press the mixture firmly into each flan tin (bottom and sides).
Place in the fridge for 30 minutes.
Meanwhile, you can make the filling: Cut each of the 5 avocados in half lengthwise. Gently twist the two halves in opposite direction if you find the flesh clinging to the pit. Remove the pit, either with a spoon or by spearing with the tip of a knife. Place the halves face down, then peel and chop coarsely.
Zest the 5 limes and squeeze the 120 millilitres lime juice into a small bowl.
Transfer the zest and 60 millilitres lime juice to the food processor. Add the avocados, 125 millilitres agave nectar, 2 teaspoons vanilla extract and ½ teaspoon salt. Mix for 10-15 seconds or until smooth. Add the remaining 60 millilitres lime juice if needed. The mixture should not be too runny (should not drop too easily off a spoon).
Add the 2 tablespoons coconut oil and mix for 5 seconds.
Place in a medium bowl and cover with cling film. Chill for 30 minutes.
Remove the pie shells from the fridge.
Pour the avocado mixture into each shell. If any mixture remains freeze to enjoy as a smoothie later.
Slice 1 lime thinly and decorate each pie with one or two slices if preferred.
Cover pies with cling film and place in the fridge.

Tips

You can prepare the shells 1-2 days beforehand.
You can use other nuts such as Brazil nuts or cashew nuts instead of the macadamia nuts.
You can use maple syrup or acacia honey (note: not vegan) instead of the agave nectar.
If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.
If there are any leftovers from the avocado mixture, freeze for later use in smoothies or "milk shakes". You can also make wonderful ice lollies and ice creams out of the mixture.