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RECIPES

Two great recipes from lake austin spa

Raw Avocado and Lime Pie with Almond Crust

Crust

Ingredients

• 2 cups almonds
• 1/2 cup coconut flakes
• 1/2 cup date paste
• (To make date paste, pit and soak 6-8 dates in 1/4 cup water for a hour, then blend in a food processor)
• 1/8 cup coconut oil, melted
• 1/4 tsp vanilla extract
• 1/8 tsp salt
Add almonds to food processor and blend until fine, add the rest of the ingredients and pulse until blend-
ed but crumbly. You want the “crust” mixture to stick together when pinched between your fingers, but not
too sticky. Press firmly and evenly into a tart pan with a removable bottom.
Filling

Ingredients

• 3/4 cup fresh lime juice (About 6 limes, or 12 key limes)
• 1/2 cup honey or agave
• 1/4 cup coconut milk
• 1 cup avocado (About 2)
• 2 tsp vanilla extract
• 1/8 tsp salt
Blend in blender until creamy.
Then add:

• 2 Tbsp lecithin powder
• 3/4 cup coconut butter
Blend well in a high speed blender. Pour into crust and chill about 2 hours in freezer. To serve, unthaw
about 10-15 minutes. Alternately, you can pour the filling into bowls or glasses and refrigerate for an hour
and serve as a pudding. You can also freeze the filling for a few hours and serve as an ice cream.

72 Wine Dine & Travel 2016