If you can’t get your hands on key limes, just use regular limes. It’s all good.
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Macadamia nut base
400 g (14 oz/2½ cups) activated macadamia nuts
135 g (4¾ oz/1½ cups) finely desiccated coconut
3 tablespoons coconut nectar
2 tablespoons lime zest
1 teaspoon vanilla powder
Lime & coconut filling
375 ml (13 fl oz/1½ cups) lime juice
2 avocados, flesh chopped
185 ml (6 fl oz/¾ cup) coconut nectar
185 ml (6 fl oz/¾ cup) Coconut mylk
250 ml (9 fl oz/1 cup) cold-pressed extra virgin coconut oil
1 teaspoon spirulina powder
1 teaspoon vanilla powder
2 tablespoons non-GM soy lecithin
pinch of Himalayan pink salt or Celtic sea salt
To serve
twisty lime slices (see Tip) and lime zest, to garnish
desiccated coconut, for sprinkling
METHOD
1 Process all the nut base ingredients in a food processor until well combined. The mixture should bind to itself when pressed together between your fingers. Press into a 23 cm (9 inch) pie tin lined with plastic wrap and set aside.
2 Blend all the filling ingredients until super smooth. Pour over the pie base, then leave to set in the fridge for 4 hours, or overnight.
3 Remove the pie from the refrigerator. Just before serving, garnish with twisty lime slices, lime zest and a sprinkling of desiccated coconut.
4 The pie will keep in an airtight container in the fridge for 5 days, or can be frozen for several months.
Tip
To make twisty lime slices, cut a slit into each lime slice, running from the centre to the outside. Take the two ends from either side of the slit and twist them in opposite directions
*coconut mylk can be homemade from page 174 of the Naked Vegan Cookbook
Recipes and Images from Naked Vegan by Maz Valcorz, published by Murdoch Books
