raw 'key lime pie'

we have served up this delicious pie several times without anyone ever suspecting that the main ingredient is avocados! since key lime pie is usually dyed green, the bright avocado looks great, rather than suspicious! also, because of the great color, you could use this recipe for a cute colorful treat for kids or for holidays. call it 'lime slime' or whatever gross thing will make kids (especially little boys) laugh!

there are so many things i love about this dessert. its very low in sugar, is full of healthy fats, the tangy sweet flavor is light and refreshing, and it takes hardly any time to make!
another thing i like about this recipe is that the avocados dont brown quickly because of the lime juice, so you can keep this pie in the fridge, covered in cling wrap, for a few days without any problems. if you can resist eating it all before then!
this recipe is from pg 243 in the awesome book, 'raw food real world'. they call them 'lime mousse tarts', i call them delicious! they also have a recipe for a nut crust. i'll include the original recipe here, although i usually do things a little different. you can make one regular, 9" pie from this, or 4 or more ramekins for individual servings.

their nut crust:

2 cups raw macadamia nuts
1 cup shredded coconut, unsweetened and dry
1 tbsp lime zest
1 tbsp lime juice
2 tsp vanilla extract
4 packets stevia powder
2 tbsp agave nectar

my simple nut crust:
1 cup raw almonds
1 cup raw macadamia nuts
1 cup coconut
1 tsp of salt, to taste
3-4 pitted dates.

whichever you use, the directions are the same. pulse these ingredients in a food processor till they are well combined but a bit chunky.if you over-process it can get too oily from the nuts. press this mixture into your pie holding device.

the lime filling:
5 ripe avocados, peeled and pitted -- duh!
1/2 cup lime juice
1/4 cup packed lime zest (from 6-8 limes)
1/4 cup agave nectar
2 tbsp coconut oil or butter
2 tsp vanilla extract or equivalent of vanilla powder
1/2 tsp sea salt
10 packets of stevia )or to taste.

my personal notes on the filling:
if you are in a pinch and only have bottled lime juice on hand, rather than the real limes, it will work just fine. ive done it that way, skipping the zest too, and it has turned out just fine. also, i think 10 packets of stevia is a little much, especially since you've already added agave nectar. stevia can be a little bitter or overpowering if you add too much. so i suggest adding about 4 packets, then taste it and see if you want it sweeter. if so, go for another packet and re-taste. i am of the persuasion that you should always use your noggin and your personal taste buds when using a recipe and go with what you like. after all, you are the one who is going to eat it! similarly, if you don't have stevia, you could sub for any other kind of granular sweetener, like sugar.

directions on filling:
mix all the ingredients in a food processor or blender until smooth. pour the green goop into your pie crust, cover with wax paper or plastic wrap and chill in the fridge or freezer. if you freeze the tarts, allow them to thaw for at least 15 min before serving. decorate top of pie with a few thin slices of lime if you want to be a fancy pants about it! enjoy!