The secret is out. I’m going to share thee recipe. Like every good new raw foodie, I learned of the wonders of avocado based desserts quickly upon discovering the famous avocado pudding. This concept was then plopped into a crust and called a pie.

I’m a fairly practical person, not usually a perfectionist, and although I lean to the type A personality, I still live in reality. Anyway, this pie is different. It took me a year to perfect. Every attempt was “good”, but I always tasted more potential. It was among my family’s favorites and oohed and awwed over by anyone else who tried it, so the recipe quickly became top secret. You see I had dreams of selling this and other pies. Then my sister started a baking business, and I soon lost my desire to sell my pies. If someday, down the road I feel inclined, I can and will, even if the whole world knows my secret recipe. Let’s just say I’ve got my name on this recipe, but it’s time I shared :)

So welcome to the wonderful world of The Pie.

Key Lime Pie
crust:
1 c oat groats (soaked and dehydrated)
1/2 c coconut oil
1/4 c golden flax seeds
1 T raw honey
1/2 t Celtic Sea saltfilling:
4 large avocados*
1 c fresh lime juice
1 c coconut oil
1 c raw honey*
1/4 c Irish moss gel

First grind oat groats, flax seeds, and salt into a flour. Process with remaining ingredients and press into a spring form pan (a spoon is helpful to get it evenly distributed). Refrigerate.

In a high speed blender thoroughly blend all filling ingredients. Pour into crust, refrigerate, and set 12-24 hours. It should be as firm as a cooked cheesecake, so be patient :)

*With all raw recipes there is room for adjustments. Working with fresh foods means they will always be different. Some avocados are like green butter at room temperature, and other times they are watery. My advise

On a different note. It’s fall and my cat is cute :)