06 Jan Coconut Cream Lime Pie with Hemp-Seed Crust
If you’re a fan of pie, you’re about to be truly excited. This coconut cream lime pie with hemp-seed crust will most likely end up among your favorite pies, if not securing a place at the top spot. Healthy and nutritious aren’t adjectives that typically pop into your head when it comes to pie, but they strongly apply to this recipe. It’s completely vegan and features only whole-food ingredients.
Because the pie’s crust is made up of hemp seeds, the crust of the pie itself will provide you with protein, fiber and the healthy essential fats, omega-3 and omega-6. Hemp seeds come from the hemp plant, or Cannabis sativa. While they pack a punch nutritiously, they don’t possess any THC, which is the mild-altering ingredient found in its marijuana family member.
Making the pie is pretty easy and takes just a few minutes. Plan ahead if you’re making the pie for an event, however, because ideally the pie should harden in the fridge for a couple of days before serving. This particular recipe is for one small (4-inch) pie, which is an ideal size for sharing between two people.
For the pie’s crust:
¾ cup hemp seeds
¾ cup dates
Add the hemp seeds into a food processor and blend until the consistency is powder. Add in the dates and process until the mixture is thoroughly blended together. Press the mixture into and around the edges of a 4-inch pie dish.
For the coconut cream lime pie filling:
½ of a coconut’s meat
¼ cup coconut water
1-2 tablespoons coconut nectar
2 tablespoons melted coconut oil
1 lime, peeled
½ teaspoon ginger powder
½ teaspoon vanilla powder
1 teaspoon sea salt
Add all the ingredients into the food processor and blend until the consistency is smooth. If you find that the mixture is too thick, add a little more coconut water. Once you’re finished blending, pour the mixture into the crust and then place the pie in the fridge for about 48 hours.