Matcha Key Lime Pie

INGREDIENTS

Serves 16

BASE

140 g (4 oz/ 1 cup) almonds

6 fresh dates, pitted

50 g (1 ¾ oz /1/2 cup) desiccated coconut

½ teaspoon sea salt

FILLING

180 g (6 oz / 1 ½ cups) raw cashew nuts, soaked for 3 hours

180 ml (6 fl oz / 3/4 cup) homemade almond milk

125 ml (4 fl oz / ½ cup) freshly squeezed lime juice

60 ml (2 fl oz / ¼ cup) raw honey

2 teaspoons Healthy Chef Matcha Tea

2 tablespoons Healthy Chef Marine Collagen

1 teaspoon vanilla extract

125 ml (4 fl oz / ½ cup) cold-pressed coconut oil

TOPPING

3-4 kiwi fruits, peeled and sliced

METHOD

COMBINE almonds, dates, coconut and sea salt into a food processor until the mixture resembles breadcrumbs.

PRESS the almond base firmly into the bottom of a lined 15 cm (6 inches) spring from baking tin.

DRAIN the cashew nuts and place into a blender, then add almond milk, lime juice, honey, Matcha Tea, Marine Collagen and vanilla and blend until smooth and creamy.

ADD the coconut oil and blend again until combined.

POUR the creamy matcha filling over the top of the almond base.

PLACE the pie in the freezer for about 4 hours to set, and then place in the fridge.

REMOVE the pie from the springform tin.

DECORATE with sliced of kiwi fruit and enjoy.

NOTES & INSPIRATION

Use organic maple syrup in place of honey.

Substitute almond milk with any dairy-free milk of your choice.