Recipes

          Raw Key Lime, Baobab & Mango Pie

          This delicious dessert full of #baobablove is bound to impress your friends and family this weekend. Dairy and refined sugar free, it's the ultimate key lime pie, packed with healthy nutrients helping you get the glow! 

          INGREDIENTS:

          Pie base:

          150g almonds
          85g of desiccated coconut
          1/2 a teaspoon of celtic salt
          200 grams of dates

          Key lime layer:

          2 tbsp Aduna Baobab Powder
          3 ripe avocados
          juice of 1.5 limes
          1 tbsp barley-grass powder
          2 tbsp raw honey
          2-6 tbsp brown rice syrup (you can add more or less depending on how tart or sweet you would like it)
          2 tbsp coconut oil
          4 tbsp soya lethicin
          pinch of celtic salt

          Mango and baobab layer:

          3 tbsp Aduna Baobab Powder
          1 cup of cashews
          1 ripe champagne mango (A normal mango would work just as well, however if you can get hold of a champagne mango, they do pack a richer mango flavour and will enhance the richness of this layer)
          1 tbsp mango powder
          2 tbsp brown rice syrup
          1/2 teaspoon turmeric (to enhance the colour)
          the juice of half a lemon
          4 tbsp soya lecithin

          METHOD:

          Pie base:

          Add all the ingredients to a food processor and blitz until the nuts are ground and the mixture has started to form a crumbed consistency.

          Add this mixture to a springform pan and firmly push and flatten the mixture evenly across the base.

          Set this aside in the freezer whilst you make the first layer.

          Key lime layer:

          Add all of the ingredients, apart from the soya lecithin, to a blender and blitz until smooth and creamy.

          Once blended, you can adjust flavours, tartness and sweetness depending on your preference by adding more lime or brown rice syrup until you reach your preferred taste.

          Lastly add the soya lecithin* and blitz again until smooth.

          Mango and baobab layer:

          Soak the cashews in boiling water for 1 hour prior to making this layer, (its a good idea to do this before you start the base).

          Add the cashews, plus the water along with all of the other ingredients (apart from the soya lecithin) to your blender.

          Once everything has blended into a smooth yellow cream, add the 4 tbsp of soya lecithin and blitz again until smooth.

          Decorate with a sprinkle of sea buckthorn powder, desiccated coconut and some dried yellow flower tea.

          This pie is equally delicious with just one layer - bon appétit!

          Recipe by Chelsea Parsons Well and Happy

           

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