Having seen a recipe for raw key lime pies posted recently on Good Veg I decided to make my version –
We are having a late summer suddenly, it was over 82° yesterday. Perfect time for a cold ice box treat, no? Cara’s recipe called for 2 4″ spring-form pans. I am to the point if I bring in anymore unitaskers, Kirk is going to steam and start tossing my implements out the window. But more so, finding the pans locally wasn’t going to happen. And did I need to drop $14 or so on Amazon and then wait 2 days? Umm, no. I wanted pie. Like now.
Changes besides pans? Finding raw macadamia nuts is hard when you live out in the boonies. Even if I drive to the town over, where there is a well stocked co-op. So I cheated and used roasted/salted. And oddly enough I think it was a good choice. The salt adds a nice flavor. On the other hand raw cashews are easy to get locally. Cara used agave nectar, I used raw honey. I have some serious issues with using agave. But for me just because a recipe is vegan doesn’t mean it is better. I’d rather support my local bees and their health. And the local bee keepers. (When did I become a stereotypical PNW hipster?? All I need are chickens in my backyard……)
Anyhow, back to the luscious dessert/breakfast/anytime meal…..I would call it more a key lime cheesecake. Creamy and smooth, it would fool most into thinking it was dairy. But at the same time it isn’t heavy like dairy cheesecake is. And while I used 3 mini pans, I’d think an 8″ cake pan would also work fine. As long as you line the pan and make sure it is very cold, removal is easy.
On the limes? Mine took 3, although they were pretty juicy/big. I had bought 6 to be sure. Better find another recipe soon 😉
Almost Raw Key Lime Pies
- ½ cup roasted and salted macadamia nuts
- ½ cup raw almonds
- 3 Medjool dates, pitted
- 2 cups raw cashews
- ¾ cup fresh lime juice + zest of 2 limes
- ¼ cup raw honey, preferably locally sourced
- 2 tsp pure vanilla extract
- ¼ cup organic virgin coconut oil, melted
Cover the cashews with cool filtered water, let soak for about 3 hours, drain.
Line 3 Mini Cake Pans with plastic wrap set aside. Add the curst ingredients to a food processor, process until finely ground. Divide equally between the pans, press down with fingers or a flat measuring cup till evenly flat. Set in the refrigerator while you prepare the filling.
Add the drained cashews, honey, lime juice and zest and vanilla to a high-speed blender, process on high, tamping as needed till smooth. Add coconut oil, process until mixed and smooth. Immediately spoon into the prepared pans, smoothing down. It is OK to mound up the filling on top, it will firm up. Do NOT leave any leftovers in your blender, fill with hot water and soak right away. Don’t ask how I know this…..sigh. Good thing I have bottle brushes loitering around….
Refrigerate till set, give it at least a couple of hours, overnight is best – the flavors develop, the lime becomes more mellow, less acidic.
To serve –
Turn gently over on a plate, peel the plastic wrap off and invert on a serving plate.
Makes 3 pies. Serves 3 to 6.