So Easter is over! Is everyone sick of chocolate eggs yet? Personally, I spent Easter in Cape Town with my lovely husband, so we missed out on the chocolate craze. Although we ate ourselves silly (another post on that later!) Cape Town is a city so full of vibrance and colour - I've been inspired by the vast array of food options, the flowers, the ocean. We also came home to Rwanda to find our guava tree full of fruit that is ready to eat. The problem is, I've never really grown up with guavas! From looking online there were a lot of recipes for juices, or guava in curries. Nothing that really excited me to get cooking with them. That is, until I read that guava goes well with lime.
I love limes, especially key lime pie! So, I got creative, and decided to merge my favourite things to make this delicious recipe - Guava-Kissed Key Lime Pie, with a salted caramel crust. Now - to make this healthy? Well, for one, instead of sugar and eggs the recipe uses a secret ingredient - avocados! Full of healthy fats, this is the kind of dessert that you can enjoy without guilt. It is so satisfying and tides you over for hours. You really can't taste it in the dessert, and the advantage is that you can add as much natural sweetener as you wish, depending on your taste.
For the "cookie crust", I searched around until I found a delicious recipe for a 'Salted Caramel Crust' by Jennifer Jenner. It's made with macadamia nuts, coconut and dates, and is very smooth. The nuts/dates combo mimics the sweet and salty of caramel - even though every ingredient is chocked full of nutrients, rather than wasted calories. And the flaxseed gives it a nice nutty taste as well. Overall, this beautiful dessert has it's own unique flavours, and this is my version of key lime pie.
For Rwanda peeps - you can get dates in Nakumatt for a small fee, and you can skip flaxseeds and go with sesame seeds if you wish. You can also replace coconut oil with a bit of melted ghee or butter (but then it's not dairy-free of course). But I've seen Coconut Oil at Sawa Citi! And you can replace maple syrup with Rwanda honey. The cheapest coconut milk can be found at Frulep (from among the big stores), but of course they sell it at many places in Kigali. This should make for a tasty dessert!
I used four little glass ramekins, but you can get creative with the decoration and use any jars, pots you'd like. Look at this spoonful? Let me tell you, it's really a nice treat, and takes all of ten minutes to make. The recipes for both are below. As mentioned, I used guava puree to decorate the top, but you can leave them as is, and decorate with lime zest, or get creative! Kiwi puree, raspberry puree, strawberry puree, mango puree - I'm sure all of them would taste lovely, and visually they'll look very appealing to serve different varieties. The recipe is entirely free from dairy, and gluten. Instead of sugar, opt for natural sweetener like date syrup, honey or agave. All of these will give the dessert a sweet taste, without needing to add white sugar, or something else similar.
Raw Macadamia & Salted Caramel Pie Crust Adapted from JJ at 84th and 3rd
This crust is delicious - the caramel sweetness with the salty kick. It's the perfect base for dessert pots, cheesecakes, and of course, key lime pie!
- 1 cup raw macadamias
- 1/2 cup shredded coconut, un-sweetened
- 1/2 cup medjool dates, pits removed (approximately 6)
- 1/4 cup ground flax seed (make sure it's ground!)
- 2 Tablespoons coconut oil, melted
- 1/2 teaspoon flaky sea salt, or more to taste
- Throw the nuts and coconut into a food processer and blend until smooth.
- Add the dates and pulse until well chopped into nut mixture. Add remaining ingredients and blend to combine. The ingredients will form a big ball and will stick together.
- Spread across either your pie plate, a tin, or your glass ramekins.
- Put in the fridge until ready to add the topping.
Guava-Kissed Key Lime Pie Adapted from JJ at 84th and 3rd
This is a healthy, vegan and creamy take on Key Lime Pie, topped with a delicious guava puree. Try it today!
- 1/2 cup lime juice (fresh is best!)
- Zest from 2 limes
- 1 cup avocado (try to use one that is really soft and ripe)
- 1 cup coconut cream, shaken in the can
- 1/4 cup maple syrup, date syrup, agave or rice syrup
- 1/4 cup coconut oil
- 1 Tablespoon coconut or tapioca flour (optional)
- 2-3 guavas, or other fruit such as kiwis, strawberries, raspberries
- In a food processor, or blender (or even by hand), blend together the avocado, lime juice and lime zest. Add in the coconut cream and syrup of choice, plus the coconut oil. From here, taste the mixture - if you like it sweeter, add in more syrup/honey. Add in the coconut or tapioca flour to thicken, if you like desserts really thick.
- Put the mixture on top of the crust, leave some room at the top for the fruit puree.
- Take the guavas and put in a blender (or whichever fruit you plan to use). Blend until really smooth. Add a thin layer to the ramekins. Decorate with mint or lime zest.
- Chill for 2 hours in the fridge to ensure the mixture thickens (4+ hours for best results)