Every now and then we need an escape from the heaviness of the world, and what better way to unwind and enjoy the long weekend than to do so with the most sumptuous and decadent guilt-free treats? To celebrate the Queen’s holiday weekend, I spent some time exploring nature, listening to free roots music at The Triffid, and experimenting with some new desserts.

Following on from my previous post, I thought I’d share another favourite vegan dessert of mine – the bitter sweet key lime pie! Just take a moment to appreciate the magnificent colours and textures in this dessert…

Raw Key Lime Pie | Vegan Key Lime Pie | Healthy Blender Recipes
Image sourced from The Blender Girl. 

After flicking through a few different recipes on pinterest, I made note of the most common ingredients and then improvised with the following recipe.

Crust : 

1 cup of cashews

3/4 cup of almonds

1 cup of pitted dates

Pinch of salt

To create the crust, simply blend all ingredients in a food processor until they form a nice crumbly texture (be careful not to over pulverise). You can check the mix by placing a small amount in your hand and squeezing it together, taking note of whether it sticks or falls apart. Remove the mixture and place into a cake dish/tin, pressing firmly to create a smooth bottom layer, before placing into the freezer. Some recipes will note that you need to oil the dish first, but as this is a no-bake recipe, I simply fitted the pan with a layer of cling wrap. This makes the cake/slice amazingly easy to remove from the pan afterward!

Mousse filling : 

1 large avocado (or 2 smaller)

1/2 cup of coconut nectar (this is a natural sweetener that is much healthier than agave, and can easily be acquired from Coles or a health food store)

1/2 cup of lime juice

1 dessert spoon of lime rind

1/4 cup of coconut oil

1/4 cup of cashews (optional)

To create the filling, add all ingredients into a food processor and blend until decadently smooth. Spoon the mixture over the crust until it makes an even coating, then place back into the freezer for an hour. Some recipes suggest you then move the pie into the fridge to chill for 6-8 hours, or leave overnight. Personally, I left mine in the freezer overnight (as our fridge is not terribly cold) and found it had set perfectly in the morning.

Upon first sampling the key lime pie, I was particularly surprised by the way in which the bitterness and sweetness of the lime and coconut nectar blended together perfectly. Aside from the flavour and beautiful colours, I would thoroughly recommend this dessert as an easy and impressive dish that you can either enjoy by yourself, or whip out to impress your partner/friends. The flavours are absolutely divine and the recipe is guilt free!  Mmm mmmmm.

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