KEY LIME PIE WITH CHOCOLATE CRUST [VEGAN, GLUTEN-FREE]

THIS RECIPE IS :

Dairy FreeHealthyKid-FriendlyNut FreeSoy FreeVeganWheat Free

INGREDIENTS

Chocolate Crust:

• 1 cup raw buckwheat
• 3-4 dried figs
• 3-4 medjool dates
• 2 tbsp maple syrup
• Pinch of stevia or a couple drops liquid stevia
• Pinch of salt
• 1 tsp cinnamon
• 2 tbsp cacao powder
• 1.5 tbsp coconut oil
• 1 tbsp extra virgin olive oil
• 1/4 cup water

Key Lime Filling:

• 2.5 cups steamed and cooled cauliflower florets
• 1/2-2/3 cup fresh lime juice
• Big pinch of pink salt
• Stevia, to taste
• 1.5 cup ripe avocado flesh, not mashed
• 3 tbsp maple syrup
• 2 tbsp coconut oil
• 1 tbsp liquid sweetener
• 1 tbsp liquid sweetener (agave, coconut nectar or brown rice syrup are all good options)
• 1/2 tsp vanilla extract

PREPARATION

To make the Chocolate Crust:

1. Add everything but water to food processor and pulse till evenly crumbly. Add water, just enough to moisten the dough and blend. Wet your hands and press the dough into a short crust pie dish. Bake in a 400 F oven until firm.

To make the Filling:

1. Puree everything until totally smooth. Taste!!! Add extra stevia as you need it to sweeten it to your taste. Spread into baked shell evenly. Chill in the freezer for 1-2 hours then store in the fridge. Enjoy!