I like pie. Especially for breakfast.
January's Full Moon I found myself upgrading the Body Polish, making it well you know more, better. Of course it still has sea salt to refine the skin; oils, including coconut, to soften and moisturize; essential oils for your aromatic pleasure as well as skin benefits; and now I've added herbs and spices just to make it more interesting and well—better. Even more therapeutic benefits that can be absorbed through your skin and more essence to feed your spirit. Layers of goodness to feed the layers of your skin.
But I digress, this was about pie. Lime. I needed lime zest for one of the new body blends. Naturally, I was unable to buy just one organic lime. I had to buy a whole bag of them. And I had just bought a whole bag of lemons. I live alone. That's a lot of lemons and limes to use up in my water before they go bad. So naturally the answer was PIE. The timing was perfect as I was heading up to Española (30 minutes north of Santa Fe, NM) on Wednesday and it happened to coincide with Pie Day at Kundalini Research Institute (K.R.I.), which meant I had a captive audience for my pie.
Lime, Coconut Cashew Pie is super easy to make and as tasty as it is pretty. This ones has lots of places you can tweak to make it suit your particular dietary regime. I don't much care for strict regimes, so It's not fully vegan, gluten free or raw, but it's easy enough to adapt it you have a preference.
And remember to check out my new improved Body Polishes available February 1st here via the luminous beauty apothecary. http://www.luminousbeautynow.com
Or if you're in Santa Fe, stop in at Studio Nia on Sunday, January 31st from 9 am to 1 pm for a luminous beauty
Coconut Lime Cashew Pie
Prep Time: 20-30 minutes
Inactive Prep Time: 4-8 hours
Cook Time: 10 minutes
- 2 cups raw cashews, soaked 4-6 hours
- 1/3 - 1/2 cup lime & lemon juice ratio of about 3 to 1, lime to lemon
- 1/4c cup coconut oil or coconut manna, solid
- Pinch of lime zest
- 1/4 cups honey of your choice (I used pure NM wildflower honey. Local, raw honey in my opinion is your best choice)
Soak cashews, drain. Place all ingredients in Vitamix or other high speed blender and blend until smooth and creamy like a thick pudding. Add more lime juice or water as needed to reach a pudding consistency.
6.5 ounces gingersnaps
1/4 stick organic/ grass-fed or other super yummy butter (use coconut oil if you happen to be anti-butter)
1/3 cup dried unsweetened coconut flakes
Preheat the oven to 400 degrees.
Crush the gingersnaps in a food processor. Place the butter in a pie dish and pop into the oven to melt the butter. Remove the pie plate from the oven then add the crushed ginger snaps and coconut, mixing well. Press with fork to form a pie crust. Return to the oven and bake 10 minutes until crust begins to brown and crisp. Remove from oven and place on a wire rack, let cool until it is room temperature.
Pour cashew lime filling into crust, spreading evenly. Garnish with remaining lime zest and coconut. Chill. Can be served cool or at room temperature
Let me know how yours turns out!