January 07, 2016

We are so excited to share a recipe from Toronto Nutritionista Meghan Telpner's new Undiet Cookbook! This book is full of deliciousness and beautiful photos that will just make you want to jump into the kitchen and create magic. Since we're not big bakers in the Honest Leaf household, raw desserts are typically our go to...because it's really hard to mess things up. So today, I'm sharing my all time favourite Undiet recipe, Rawmazing Key Lime Pie. This is a perfect recipe to enjoy this holiday season. But wait...there's more! I'm giving away a copy of The Undiet Cookbook + our new CRAVE tea to one lucky person! All you have to do is comment below OR head over to our facebook page/instagram page and tell us your favourite healthy holiday recipe. The winner will be announced on Friday November 20th via facebook and instagram.
 

 

RAWMAZING KEY LIME PIE

Soy-Free, Grain-Free, Raw

Prep Time: 25 minutes

Setting Time: 3 hours

Serves 8–10

 

Crust

1 cup dried dates

1/2 cup whole almonds, coarsely chopped

1/2 cup whole pecans, coarsely chopped

1/4 cup unsweetened shredded dried coconut

1 Tbsp coconut oil

Pinch of sea salt

 

Filling

2 cups cashews

3/4 cup fresh lime juice

1/2 cup maple syrup

⅓ cup melted coconut oil

1 tsp matcha powder (optional for color only)

1 tsp pure vanilla extract

 

Garnish

6 key limes, sliced (optional)

 

Make It Like So

  1. Put all the crust ingredients into a food processor, and process until the ingredients can just stick together. You shouldn’t have a gooey mess. Stop and scrape down the sides as needed. Press the crust mixture into the bottom and up the sides of a 9­inch glass pie dish.
  2. Place all the filling ingredients in your high-speed blender or food processor and blend until the filling is completely smooth and creamy.
  3. Pour the filling evenly over the pie crust, smooth with a spatula. Place the pie in the freezer covered to set for at least 3 hours, or overnight if possible.
  4. Let the pie sit at room temperature for 10 minutes and garnish with key limes before serving.

Excerpted from The UnDiet Cookbook: 130 Gluten-Free Recipes for a Healthy and Awesome Life by Meghan Telpner. Copyright © 2015 Meghan Telpner. Photography Copyright © 2015 Maya Visnyei and Catherine Farquharson. Published by Appetite by Random House, a division of Random House of Canada Ltd., a Penguin Random House Company. Reproduced by arrangement with the Publisher. All rights reserved.

 
Book Credits
 
Headshot:
Catherine Farquharson / Documentographer.com
 
Lifestyle Photography:
Catherine Farquharson / Documentographer.com
Food Styling: Sara Kuntz
 
Food Photography:
Photo: Maya Visnyei
Styling: Ashley Denton
Props: Sara Kuntz


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