LCBO Food & Drink Early Summer 2021

TAKE IT EASY

AVOCADO & KEY LIME PIE

The unexpected addition of avo- cado gives this raw key lime pie the creamiest filling. This dessert is both vegan and gluten-free, the crust is made with a blend of nuts and is naturally sweetened with Medjool dates. For the filling, be sure to use 100% pure Canadian maple syrup for best results. CRUST 1 cup (250 mL) raw unsalted almonds 1 cup (250 mL) raw unsalted cashews ⁄ cup (80 mL) unsweetened flaked coconut 12 Medjool dates, pitted 2 tbsp (30 mL) pure maple syrup 1 tsp (5 mL) pure vanilla extract ⁄ tsp (1 mL) fine salt FILLING 2 ripe avocados 1 tsp (5 mL) key lime zest ⁄ cup (125 mL) fresh key lime juice ⁄ cup (125 mL) pure maple syrup ⁄ cup (125 mL) coconut oil, melted and cooled ⁄ cup (60 mL) coconut cream 1 tsp (5 mL) pure vanilla extract Pinch fine salt GARNISH Whipped coconut cream

4 Pour filling over prepared crust and, using an offset spatula, smooth top. Refrigerate until filling has fully set, about 4 hours. 5 Garnish with whipped coconut cream, sliced key limes and a sprinkle of toasted coconut. Refrigerate until ready to serve.

2 Transfer to a 9-inch (23-cm) tart pan with a removable bot- tom. Press mixture into bottom and sides of pan to form an even crust. Refrigerate until ready to use, 30 minutes to overnight. 3 For the filling, to a food pro- cessor, add avocados, key lime zest and juice, maple syrup, co- conut oil, coconut cream, vanilla and salt. Blend until silky smooth, about 4 minutes.

WHAT TO SERVE

Delicately sweet, this wine has nutmeg and honey tones that augment the pie’s nutty crust. Fine bubbles reduce the dish’s richness while gently refreshing the palate. Batisiolo Bosc d’la Rei Moscato d’Asti DOCG LCBO 277194, $16.95

Sliced key limes Toasted coconut

1 For the crust, to a food pro- cessor, add almonds, cashews, coconut, dates, maple syrup, va- nilla and salt. Blend until mixture begins to clump together, about 2 minutes.

Serves 8 to 10

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EARLY SUMMER 2021 FOOD & DRINK