Raw Key Lime Pie
- 1 cup of walnuts
- 1/2 a cup of almonds
- a pinch of salt
- 10 big, soft medjule dates
- a dash of agave or coconut nectar or maple syrup
- 1 cup of raw cashews
- a small handful of spinach
- 2 limes
- 1/2 a cup of coconut oil
- 2 table spoons of sweetener (agave or coconut nectar)
- fresh fruit (to go on top of the lime pie)
To make this Raw Key Lime Pie you will need a pie dish with the pop out middle bit (not sure what they are called) and a food processor.
Before you begin
Soak 1 cup of raw cashews in water for about 2 to 4 hours.
- Put a cup of walnuts, half a cup of almonds, a little salt (I use pink himalayan) about 10 big soft medjule dates, and a dash of agave or coconut nectar even maple syrup into the food processor, and process until it is combined and will press and hold together when pinched.
- Press the mix into the tin and smooth it over leaving no holes, if you have a big tin you might need to up the nuts and dates in the mix. Once its done put it in the fridge.
- Now have a cup of raw cashews that have been soaked and rinsed in water for 2 to 4 hours, put them in a blender with a small handful of spinach, the flesh of 2 limes, half a cup of warmed coconut oil (leave it in the sun or you can submerge it in hot water) 2 table spoons of sweetener in agave or coconut nectar- if you want it sweeter add more.
- Blend the mix until it’s super smooth, taste test it for lime and sweetness and adjust how you want it then pour the mix into the pre-made pie crust and sit in the fridge for a few hours to set.
- Decorate the top with fruit.
David Nightingale - Vegan Easy Guest Blogger
Growing up on a small farm in northern Victoria, veganism was the furthest thing from my mind, other than being something I couldn’t spell. I thought the idea of it sounded ridiculous. I was well indoctrinated into the idea that animals are a commodity.
At age 19 I went vegetarian for my health, and a couple of years later while doing research into vegetarianism I stumbled across information about veganism. The more I read the more it made sense, and I started putting it into play.
I didn’t know any other vegans at the time and wouldn’t for a long time, until I become part of the community many years later. I realise now it was silly but I was ashamed to call myself vegan at the time, and even though I lived the life I never called myself one, but I spent my days happily learning the ins and outs of my new life.
My health improved and I became fitter and stronger than I ever thought I could be. And I was happy. Now, many years later I feel at home and very comfortable with my choices, and relish the vegan community that I have joined. I now work as a career firefighter with a passion for the kitchen. I hope my recipes that I share will help you to embrace and enjoy your choice to live a compassionate life.