I found this recipe on the Stark Brothers website where I get a lot of my plant stock from. It was created by Chef Aube Giroux who purchased lemon trees from them.
You would never know this unique take on Key Lime Pie is vegan and gluten free because it tastes pretty darn delicious. They are extra creamy and zesty and have quickly become a favorite around here!
- 3/4 cup rolled oats
- 3/4 cup walnuts
- 1/2 cup coconut sugar
- 1 tsp cinnamon
- 1/8 tsp salt
- 1 tbsp coconut oil
- 2 tsp lime zest
- 1 cup raw, unsalted cashews, pre-soaked in water for 1 or 2 hours
- 1 perfectly ripe avocado
- 1/2 cup freshly-squeezed lime juice
- 1/3 cup maple syrup
- 1/2 cup coconut cream (the solid cream at the top of a cold can of coconut milk)
- 1 tbsp coconut oil, melted
- 1 tsp. organic lime zest
In a skillet, toast the rolled oats and walnuts over medium-low heat for about 10 minutes, stirring frequently, until fragrant and begin to darken ever so slightly. Allow to cool fully, about 20 minutes or so. (Omit this step if you want a truly raw dessert. You will achieve the same result, just a little less toasty!)
Place all the crust ingredients in a food processor or high-power blender, except the coconut oil, and pulse until a fine consistency is achieved. Then add the coconut oil and pulse until incorporated. Press evenly into the bottom of a 9 x 5 loaf pan lined with parchment or wax paper.
In a high-power blender, purée the soaked and drained cashews with the lime juice until they reach a smooth consistency. Add all the remaining filling ingredients and blend until super silky and smooth. Pour over crust. Refrigerate for at least 4 hours. Slice with a sharp knife. Garnish with lime zest and whipped cream if you wish.
Serve and Enjoy!
Key Lime trees can be grown outdoors in warmer climates, but many are surprised to learn, that these citrus trees make great houseplants! You can grow them inside by a sunny window, for fresh, homegrown fruit ideal for cooking and baking!
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