Sunday, June 30, 2013

Plant-based Dessert? Here We Go!

I am very excited to share this recipe. I have to thank Kimberly Snyder for inspiring me to create my very first plant-based dessert. She is the true mastermind behind this recipe. You can find more details about the recipe from her book Beauty Detox Foods. I realize the sound of a dessert being called “plant based” isn’t very exciting; however, this one may pleasantly surprise you. It’s creamy and deliciously tangy.

Raw Key Lime Pie

Crust Ingredients:

1 cup raw walnuts, soaked for 15 minutes and rinsed well

¾ cup raw pecans

4 dates, pitted

2½ Tablespoons maple syrup

¼ teaspoon sea salt


Filling Ingredients:

¾ cup fresh lime juice

2 cups raw cashews

½ cup maple syrup

1/3 cup coconut oil

¾ teaspoon vanilla extract


Put all the crust ingredients together in a food processor and process until the ingredients form a ball. Press into a 9-inch Pyrex pie pan.

Wash and dry the food processor bowl and blade. Add the filling ingredients to the bowl with the blade in place. Blend the filling ingredients together in the processor, and pour over the crust. Place in the freezer and allow to set for at least 3 hours or overnight. Take out and let rest at room temperature for about 10 minutes, or as long as it takes to soften, before serving.



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