raw vegan key lime pies

Raw Vegan Key Lime Pies

I am terrified of saying goodbye. Goodbye to people, to objects, to situations. And for some reason it makes no difference to me whether I am saying goodbye to something good or something bad. It is the ‘letting go’ that is the problem. It was my birthday over the weekend. And as usual, I got weird and sentimental it. Not about getting older, but about saying goodbye to another year. I kept thinking to myself, wow, I will never be thirty-five again. Never ever. It has been a very challenging year, to say the least, so there is no logical reason for clinging on. It was however, quite a significant year for me. It was a year of change. Of major life overhauls. Of new beginnings, new roads, and new territory. And at some stage throughout the year, I looked at my reflection in the mirror and thought “Who the fuck are you anyway? Do I even know you?”. I decided to get to know myself, and to become my own friend. And, as an obligation of being my own friend, I decided that I must also think and say nice things about myself, just as I would any of my other friends.

It has taken a long time for me reach this point in my life. To realise that I am a great person, so can probably let go of all the negative self-talk. And I am not afraid of the unknown, I just don’t like to say goodbye. I am nostalgic and overly sentimental. But that’s OK, because now I know it. And I can tell myself, as my own friend, that I am doing just fine.raw vegan key lime piesIndividual key lime piekey lime pie girl

Raw Vegan Key Lime Pies

Makes 9

For the Crust
  • 1 cup raw pecans
  • 15 medjool dates, pitted (plus a couple more if necessary)
For the Filling
  • ½ cup coconut oil
  • ½ avocado
  • ¼ cup fresh lime juice (about 1 lime)
  • zest from 1/2 lime
  • 3 Tbsp maple syrup
  • flaked coconut to garnish (optional)

  1. Place the pecans in a heavy duty food processor and pulse until coarsely ground.
  2. Add the dates, one at a time, pulsing in between each addition.
  3. Grease a 9 capacity muffin tin with coconut oil, and line them with long strips of baking paper to act as handles to lift the pies out later.
  4. Divide the crust mixture between the nine holes, and use your fingers to mould the mixture around the muffin holes.
  5. Place the filling ingredients into the food processor and pulse until smooth.
  6. Divide the mixture between the nine pie shells.
  7. Sprinkle on some flaked coconut and place in the freezer for an hour to set.

Comments 5

  1. Carla 24/09/2015

    Happy Birthday Jade! Maybe it is our age, a 35th year for me too or me just being sentimental, but I’ve decided that too! You’re ace Jade. May there be plenty more adventure in the year ahead! xx

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