Serves 8
Ingredients or the crust
Ingredients or the filling
For serving
Preparation
1. Make the crust: In a bowl, toss the pecans, hemp seeds, coconut, and salt. Spread on two dehydrator trays lined with nonstick dehydrator sheets and dehydrate for 24 hours, flipping halfway through. Or bake on a parchment-lined baking sheet until fragrant and lightly golden, about 15 to 20 minutes. Let cool.
2. Break the mixture apart, transfer to a blender or food processor, add the dates, and pulse until the mixture is sticky and holds together when pinched. Press into a 9-inch springform pan, pressing the crust across the bottom and up the sides of the pan.
3. Make the filling: Combine all the ingredients in a blender and process until smooth, 30 to 45 seconds. Pour into the pie shell and freeze until solid, at least 8 hours or up to 24. Garnish with lime slices and a squeeze of lime juice. If desired, serve topped with a dollop of Sweet Coconut Cream.
Sweet Coconut Cream
Ingredients
Preparation
1. Chill the unopened can of coconut milk in the refrigerator for at least 4 hours.
2. Invert the can, open it, and drain off the liquid, reserving it for another use. Place the solidified coconut cream in a stand mixer fitted with the whisk attachment and beat on high speed until thick, 1 to 2 minutes. Alternatively, you can use a hand mixer and a large bowl.
3. Add the remaining ingredients and whip for 1 minute. The topping can be made in advance and refrigerated, covered with plastic wrap, for up to 24 hours.
Recipes and photo curtsy of Two Moms in the Raw – we cant wait to try this one!
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