Yum! My girls and I made this together. Very easy!
For the crust I used this crust recipe instead of the Zesty Macadamia one below bcs macadamia nuts are so expensive, but I added 1/4 cup coconut oil and 1 tsp lime zest to make it more like the macadamia recipe:
Use this recipe for the topping:
Here's a tip for the lime juice since the following recipe is pretty tangy using 5 limes. Pour in only part of the lime juice and taste the mixed recipe before adding the rest. I'll use less lime juice next time, probably about 3 limes.
The 2nd time I made this I used 1 cup soaked organic cashews instead of banana and mango and liked it better!
Raw Key Lime Pudding
From Rhonda's Monthly Culinary Class
Submitted By: Rhonda Malkmus
In Rhonda’s culinary class she will pour this pudding onto a Zesty Nut Piecrust, top with Pine Nut Crème, cover and freeze. Once frozen she will cut into about a dozen small serving pieces. It is a very rich and tasty dessert and a little goes a long way.
3 medium avocados (peeled & pitted)
1 ripe banana
¾ cup fresh or frozen mango pieces
1 cup fresh lime juice (about 5 limes)
1 teaspoon lime zest
½ cup raw unfiltered honey or agave nectar
¼ cup organic coconut oil
¼ of fresh vanilla bean or 1½ teaspoon pure vanilla
½ teaspoon Celtic or Himalayan Salt
Place all ingredients into Vita Mix or other powerful blender and process until smooth and creamy. ENJOY
See Also: Zesty Macadamia Nut Pie Crust