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Key Lime pie is a favorite dessert in the south. Unfortunately, these traditional recipes are also loaded with sugar, gluten, and dairy, so are not suitable for the health-conscious consumer. I made this version for a Winter holiday party, and it was a big hit both visually and, of course, taste wise. This pie is very versatile, as it's low-glycemic, so even safe for diabetics; raw, so it maintains all the antioxidant goodness of the ingredients; gluten, dairy, and egg free, so excellent for vegan, ketogenic, and paleo diets. Plus, it's quick and easy to make, festive, and bursting with flavor and blood-sugar-balancing nutrients. Avocados are known for their healthy fats that keep blood sugar stable, along with their ability to support glutathione, a super important antioxidant. Zucchini in the filling adds nutrition as well as creaminess, without needing extra fat. Coconut supports blood sugar balance, gut health, and brain health. The lauric and caprylic acids in the coconut are antimicrobial as well, and the medium chain triglycerides nourish the brain and gut. The coconut yogurt feeds your healthy microbiome, whereas the traditional recipe, loaded with gluten and dairy, destroys it. The chocolate in the crust is purely decadent, although chocolate is loaded with magnesium and antioxidants. If you're sensitive to chocolate, leave it out, or add some hemp seeds to make up the volume.

Key Lime Pie with Chocolate Crust

Ingredients

Crust

  • 1/2 cup cacao powder
  • 2 cups shredded coconut
  • 1 cup hazelnuts
  • 1/8 tsp Luo Han aka Monk Fruit (or low glycemic sweetener of your choice)
  • Pinch sea salt

Filling

  • 3 avocados
  • 1 zucchini
  • 3/4 c lime juice
  • 1 jar Cocoyo, or 7/8 cup homemade coconut yogurt
  • Low glycemic sweetener – I used luo han, erythritol, and Bochasweet

Topping (optional)

  • Shredded, dried coconut
  • Goji berries, soaked in warm water and drained

Directions

  1. Place crust ingredients in food processor and pulse until crumbly and the mixture holds together when pressed between fingers.
  2. Lightly oil an 8 inch round pie pan or line with parchment paper, if you prefer to avoid oil.
  3. Press crust mixture into the pan and set aside for later.
  4. Put all filling ingredients into a blender and blend until creamy and smooth.
  5. Pour filling into the crust.
  6. Sprinkle shredded dried coconut over the top of filling.
  7. Decorate with goji berries.

There you have it. Enjoy, and be sure to post a comment – especially if you come up with creative variations. For more recipes like this, join our VITAL Health Community and our Unstoppable Health Facebook group.