Can you tell I'm ready for summer?!
Here in the Adirondacks, in Upstate New York, things are a little behind and it barely feels like Spring. But it's been above 30 degrees, so I'll take it!
Key-lime pie is one of my favorite desserts, so I had to make an AIP-compliant version! These delightful raw key-lime pie bars are free from gluten, grains, dairy, soy, eggs, refined sugar, legumes and refined vegetable oils.
Appliances needed: High-speed blender or food processor (i.e Vita mix), stove, saucepan and refrigerator!
Note: Parchment paper isn't required, but can help keep the crust from sticking to the pan making removal much easier :)
For the Crust:
1/4 cup coconut oil
6-7 medium pitted Medjool dates
1 tsp. sea salt
1 tsp. vanilla
For the Filling:
1 large, perfectly ripe avocado (still firm, but soft near the stem)
1 1/2 cups coconut cream - no liquid (I used Trader Joe's Organic Coconut Cream)
1/2 cup key lime juice (I used Nellie & Joe's Key Lime Juice)
1 Tblsp. honey (makes a more tart/less sweet filling)
1 Tblsp. coconut oil
1 tsp. gelatin (Great Lakes Gelatin Red Can)
Crust (make this first):
1. Measure out a generous 1/4 cup of soft, but not melted, coconut oil and add to blender or food processor
2. Add in dates, granola, salt and vanilla
3. Blend until combined and granola isn't so chunky
4. Cover bottom of a bread loaf baking pan with parchment paper
5. Press crust mixture down to cover the bottom of the pan and then refrigerate for at least 30 minutes before pouring filling
1. Blend avocado and lime juice in blender until smooth
2. In a small saucepan, over low-medium heat, warm coconut cream, coconut oil and honey until melted, but do not boil. (Note: I used Trader Joe's Coconut Cream and was able to scoop out the cream separate from the liquid when I opened the can. Sometimes to get this separation, you may need to refrigerate your can upside down overnight to separate the cream from the liquid.)
3. Whisk these ingredients together and sprinkle in gelatin while continuing to whisk
4. Once gelatin is incorporated, pour mixture into the blended avocado and lime juice in the blender. Blend on medium-high until smooth and creamy!
5. Pour/spoon onto refrigerated crust and then return to refrigerator to set over night
I hope you enjoy!
~ Hannah :)