RAW Key Lime Pie
I’ve just been dying to share my newest raw endeavor:
This is another freezer pie, a lot like the RAW Banana Cream Pie I brought you a couple of weeks ago. This recipe is also cashew heavy, which gives it an amazing creaminess that makes you feel that you’re really indulging, when in fact you’re not only eating gluten free and vegan, but also raw! It also couldn’t be easier to make, so why not go raw for a bit an indulge while you’re at it?
2 cups raw cashews
1/2 teaspoon vanilla
4 Tablespoons agave
1/2 teaspoon salt
1 cup raw almonds
1 Tablespoon raw coconut butter
1 cup raw nut milk or water
zest of 3-4 limes, depending on size and how limey you like it
juice of 2 limes
For the crust:
In your trusty food processor, process the almonds until they form a rough meal. Add the coconut butter and a 1/4 cup of the raw nut milk or water, then pulse to incorporate. The mixture should form a dough-like ball. Line a pie pan with wax paper, then gently press the dough into the pan, on the bottom and along the sides. Set aside while filling is prepared.
For the key lime filling layer:
Combine 1 cup raw cashews with the lime zest and juice in your food processor. Slowly add in 1/4 cup of the water/nut milk and 1 tablespoon agave. Process until smooth. Pour into the lined pie pan.
For the Vanilla Topping:
In your food processor (yet again, I feel like a broken record here! I think I feel an upcoming post about my love of my food processor in the near future…) combine the remaining cashews, vanilla, agave, and nut milk until smooth. Pour on top of the lime layer.
Freeze 1-2 hours or until firm. To serve, simply remove the wax paper, and slice the pie as you would with any other. You might want to let it soften slightly before eating it, as it’ll be very firm from the freezing.
I hope you like this recipe as much as I do! It’s probably one of my absolute favorite raw desserts I’ve made so far! But then again, I think that every raw dessert is my favorite…