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“I Am Awakening” Key Lime Pie for the Holidays

November 25, 2019 by Christina Martin

“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

Filed Under: Healthy Eating Tagged With: berkeley acupuncture, cafe gratitude, key lime pie, pie for the holidays, Tao to wellness, thanksgiving pie ideas, Treasure De La Cruz

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