|
Recipe by:Raw Food Magazine
|
Key Lime Pie
Prep:20minTotal:20minServes:5
Ingredients
Crust Recipe
- 1/3cupwalnuts(raw, soaked 10 minutes or almond pulp from homemade almond milk)
- 1/2Tbspcoconut flakes(unsweetened)
- 1dates(pitted)
- 1/16tspvanilla extract(pure)
- 1/16tspsea salt
Filling Recipe
- 1/2cupcashew nuts(raw, soaked 10 minutes)
- 3 Tbspunsweetened dairy-free milk
- 1/4cuplime juice(pure key lime if possible; about 4-5 limes)
- 2Tbspcoconut oil(melted)
- 1 1/2Tbsphoney(raw or maple syrup)
- 1/4tspvanilla extract
- 6spinach leaves(optional; it’s for aesthetic, not flavor)
| Directions |
|
For Crust
- Combine all ingredients in the food processor and process until combined, or about 1-2 minutes.
- Press the dough evenly into the bottom of cupcake pockets.
For Fillings
- Combine all ingredients (except dairy-free milk) in the food processor and process, add dairy-free milk till you get the right consistency. Stop when it becomes creamy.
- Pour on top of the crust in cupcake pockets or a small circular bowl or tray.
- Freeze for 1 hour then move to fridge. Top with lime zest and enjoy.
- Store in the fridge (the coconut oil keeps its form).
|
Ingredients
Crust Recipe
Filling Recipe
|
For Crust
For Fillings
|
|
Directions
For Crust
For Fillings
|
Notes
