What to cook when it is too hot to cook? Toronto is scorching this week. And tomorrow will get worse – it looks like we might possibly set a July heat record with 38C. Plus humidity – the humidex will be around 48C. Ouch. We are being liberal with the airconditioning. Not looking forward to our next electricity bill.
So anyway, I was thinking raw. I am not particularly well versed in raw food, and I personally find it a little extreme to go raw altogether. I mean, vegetables taste so good when they caramelize! However, I was in no mood to turn on the oven, not even to boil anything on the stove top.
A lot of raw recipes rely on nuts I can’t actually eat. Another reason not to eat raw. Most raw pie crusts you find online use nuts and a food processor. Since I have no food processor and I can’t eat the nuts, I had to come up with my own crust, using shredded coconut. It is paired with a rather odd-sounding avocado-based “custard”, which I have seen in other recipes and also observed a friend enjoy at that raw place in St Lawrence Market. But don’t be fooled, it is delicious! Avocado is a fruit, after all, right?
This is not a low fat recipe. Other than that, there isn’t much to complain about. You get your fiber, your fruits and vegetables, some omega-3 from the chia. And we are talking mostly healthy fats here, though I realize for coconut it is up for debate. The color is amazingly green, the flavor bright and lime-y. Given the richness of this, a relatively humble serving will satisfy.
First, make the crust.
- 1 cup shredded unsweetened coconut
- 2 heaped tbsp ground chia seed
- 2 tbsp coconut oil
- some water
Mix coconut and chia seed. Add coconut oil and stir. Add water by the tablespoon until the mix starts to clump consistently. Press into pie dish with your fingers.Chill in the fridge.
It should look something like this:
Then, make the filling.
- about 2 avocados (I had 3/4 huge avocado and 1/2 normal size)
- zest and juice of one large or two small limes
- honey or other sweetener, to taste (I prefer it not too sweet, I think I only used about 2 tbsp, or not even. )
- 1-2 tbsp coconut oil (should make it set firmer)
Put avocado and lime (zest and juice) in a blender, blend well. Add honey to taste. At the end, add coconut oil in slow stream while blending. You should end up with an incredibly smooth, incredibly green “custard”. Spoon into the pie shell and smooth out. Chill thoroughly in fridge. With the coconut oil in there, it should set well enough to be sliced easily.
Voilà, coconut lime pie!
Note: the color is different in the two pictures because a) they were taken at different times in the day with different light and b) even with all the lime, the avocado will eventually start to darken and eventually brown. If you are serving this to guests and want it to look pretty, be sure you make it the same day.