So over a herbal tea (wine) I had an intellectual meeting of minds (rambling pointless conversation) with a couple of deep thinkers (my wine-drinking baes) about politics (our favourite smells). Limes made the top 5 of things I like the smell of. Seriously how good are they? So zesty and fresh and beach holiday cocktail-ish. They definitely deserve a top 5 spot, up there with cut grass. So my love of limes leads to a love of Lime Pie which led to me making a Paleo version for you to enjoy, perhaps shared with your friends while you discuss neuro-science or more importantly, which Kardashian you’d punch in the face first. You know, all the big issues…..
For the base…
3/4 cup almond meal
3/4 cup desiccated coconut
1/2 cup macadamias
Pinch sea salt
2 tablespoons nut butter (almond or cashew works well)
2 tablespoons coconut oil, melted
2 tablespoons honey
For the top…
2 medium to large ripe avocados
1/2 cup coconut butter
1/4 cup coconut oil
1/4 cup coconut milk
1/4 cup honey
1/2 cup lime juice (approximately 2 large limes)
Zest of 1 lime
Pinch sea salt
Preheat oven to 180 degrees Celsius.
Grease and line a square cake tin (mine was approximately 22x22cm) with baking paper. I cut a length of paper to line base and up 2 sides of the tin, with a little overhang. Then I do the same in opposite direction so all sides are lined. You will use the overhang of paper as ‘handles’ to lift the pie out in one piece.
To make the base, first whizz the macadamias in your food processor to a rough crumble.
Add the coconut, almond meal and salt and combine together.
Add all other ingredients and process until well combined.
Press the mixture firmly into base of tin, keeping it an even thickness, pressing it right to edges.
Bake for 10 minutes.
Let it cool before adding top part.
To make the top, whizz the avocado flesh in your food processor to break them down slightly.
Add all other ingredients and keep whizzing until you have a smooth texture and everything is well combined.
Pour mixture onto cooled base and smooth out, pushing to edges and keeping it an even thickness.
Refrigerate for 2 hours or more before slicing.