My take on key lime pie is a delicious, zesty, creamy dessert that can satisfy my sweet tooth as well as providing a healthy pudding for my toddler. This is because of a couple of secret ingredients.
I’m a real puddings girl. It’s the best part of the meal and no matter how much I’ve eaten, I can always manage a dessert.
I always try to offer T a pudding because he’s on the small side and I want to make sure he’s getting enough nutrition. But I also want to encourage him to eat as healthily as possible.
My recipe for this week is key lime pie with a secret ingredient of… avocado. It’s great for all of us because it is incredibly rich and creamy, but it also counts as one of your five a day and is full of vitamins A, B6 and C, magnesium and potassium. It’s got chia seeds in too, which are a bit of a superfood, full of protein, fibre and omega-3.
It tastes best the day it’s made; not a recipe to be made in advance, I’m afraid.
Prep time: 45 minutes
100g pitted dates (soaked in warm water for 10 minutes then drained)
juice and zest of 3 limes
1 tsp vanilla extract
2 tbsp maple syrup
1 tsp milled chia seeds
100ml double cream
- Put the walnuts in a food processor and blend into a meal. Remove from food processor.
- Blend the dates in the food processor. Add the walnuts again and blend together.
- Press the walnut and date mixture into a serving dish.
- Next blend the avocados into a puree before adding the lime juice and zest (reserving 1 tsp of zest), vanilla extract, maple syrup and chia seeds.
- Spread the avocado mixture on top of the walnut base then put it in the fridge for 30 minutes.
- Whip the cream until it forms soft peaks.
- Spread the cream over the avocado mixture then sprinkle with the remaining lime zest.