Wednesday, March 2, 2011

Vegan Key Lime Pudding

Exciting news! We found this at the grocery store this week! I had heard that it was coming to Canada, and now it's finally here! Can't wait for more products! I spoke to a manager that happened to be in the aisle at the time, and he said that if it sells well, more of their line will be brought in. Vote with your dollar my friends! 

This recipe can easily be a pie or a pudding. With a huge dump of snow overnight and no pistachios in the house, we chose to use what we had in the house & make this a pudding. Be sure to blend well so that you don't get chunks of avocado in your dessert! 




Sourced from here.

Crust:
1 1/2 cups shelled pistachios, ground
2 tbsp agave
1 tbsp water
1/4 tsp salt

Filling:
1 can coconut milk
1/4 cup sucanat (more if you prefer it sweeter like conventional pie filling)
1/4 cup key lime juice
1 ripe avocado, mashed

"Whipped Cream" Topping:
1 can coconut milk
1/4 cup gf icing sugar


Crust: Preheat oven to 250F. Spray with olive oil non-stick spray. Place crust ingredients into the pie plate and with moist fingers gently press into the bottom. Bake for 10 minutes until the crust begins to brown around the edges. Set aside to cool.

Filling: Blend all ingredients until smooth. Fill crust with filling & refrigerate for several hours.

Topping: Chill coconut cream in a cold metal mixing bowl. Beat in icing sugar and chill again. Serve atop your pie!


 

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