Key Lime Pie!!

Key Lime Pie in a Cup!

 Man oh Man are you going to LOVE this!!!

If you like key lime pie as much as I do, you are in for a real treat!

No more need for condensed milk and eggs and unlike most recipes out there that use lime, I am using real key limes!! (although you can substitute regular limes.)

For creaminess and richness it uses avocados!! 

Thats's right avocados and trust me (the one who doesn't like avocados) it doesn't taste like avocados.

Bonus! 

This is easy! The longest part is squeezing the key limes and chilling aka waiting. You can make it even simpler by skipping the crust and topping.

About Key Limes:

Key limes are much smaller than Persian limes- 

more like ping pong ball size. 

Once mainly produced in the Florida Keys, from whence they get their name, today most commercial crops come from Mexico. 

Some lucky ducks have trees in their yard or nearby.

A Tip:

Just like regular limes, and a lot of other fruits, 

if they are green they are not ripe!

They will be very acidic and sour. I think this is why many people shy away from these limes. 

But if you let them ripen to yellow you will get that sweet tart flavor without the extra acidity.

Raw Key Lime Pie Recipe:

For the Crust:

walnuts, medjool dates, sea salt, coconut

1 cup unsweetened shredded dried coconut

1 cup walnuts

1/4 tsp sea salt

6 dates, pitted or more to hold crumble together

Process all in food processor until it can be pinched together and hold. 

(This is a great go-to recipe for some many things!)

6 of the 8 cups

Push the mixture evenly into the bottom of 

8  6 oz cups or ramekins.

You can also use a pie pan.

I like to make individual servings so that I can freeze some for later. It keeps us from feeling like we need to finish off the whole pie in a couple of days before it goes bad.

I use the pyrex cups with the lids.

This is a rich desert so a little goes a long way.

For the Filling:

ripe key limes and avocados

1 1/2 cups mashed avocado (3 small)

The secret ingredient to the creaminess!

3/4 cup fresh squeezed key lime juice 

(took me about 46 or most of two bags)

You can substitute regular limes here

3/4 -1cup light agave syrup (taste as you go)

1/8 tsp sea salt

1/2 cup virgin coconut oil- melted

2 Tbsp lecithin powder 

(This is optional but makes it creamier- I blended granules into powder in a magic bullet but spice or coffee grinder would work.)

coconut oil, blue agave, lecithin, sea salt

Save a lime or two for garnish!

Blend lime juice and 3/4 cup agave together in a blender and taste for tartness. Add more if needed. Add in avocado and blend.

Add the remaining ingredients and process until well blended. 

Taste again for tartness and add more agave if needed but remember it's supposed to be tart.

Divide mixture between cups and chill for at least a couple of hours. These should keep about 3 days in the fridge/

Ta DA! Key Lime pie ready to eat!

THIS IS DELICIOUS AS IS!    or

You can add a....

Raw Vanilla Cream Topping

1 cup cashews (soak in water for 8 - 12 hours)

I put them in water the night before then rinsed and kept covered in the fridge until ready to make.

1/4 cup maple syrup (can use agave but the maple has a really nice flavor.)

1/4 cup plus 2 Tbsp water

2 tsp vanilla extract

Blend all in blender until nice and creamy. Let chill for about and hour before using.

This will keep covered in the fridge for about 5 days.

You will have some cream left over but that's what peaches are for! ;-)

These recipes are inspired by Jennifer Cornbleet and her book: 

  I can't recommend this enough!

Simple Celebrations

Happy New Year!


Phew!!! What a month, huh? I bet you were starting to think I disappeared, right?

For us the holidays kicks off with Thanksgiving and then runs through birthdays, Christmas, more birthdays, and then New Year's. For us it's now smooth sailing until the end of 2011.

I have to admit I am about to plunge back into cleanse mode but before I do that I want to share some simple, easy and delectable treats.

We all know that the further we stretch into restrictions, the harder we snap back into the opposite, right? Like a rubber band that gets stretched with tension, the force to snap back gets pretty strong. So I believe it's best to have a plan of action for those moments when the need for something decadent starts calling our names.

The following are some of our favorites that satisfy the longing for something special but are really a very healthy alternative pleasures. They are mostly raw but I have given some ways to make them with more readily available ingredients that still beat out processed food any day.

Raw Ambrosia Salad

Ingredients:

3 mandarin oranges or clementines, peeled and sectioned

1 small fuji apple, cored and diced

1/2 small banana, sliced on diagonal

1/4 inch spear of pineapple, peeled, cored and chopped

1/3 cup dried cranberries

1 handful small seedless grapes, cut in half

2 tbsp coconut flakes

2 tbsp almond slivers

raw honey to drizzle over top

Juice two mandarin oranges and place in small bowl.

Add 1 tbsp of honey and stir until well mixed.

Soak cranberries in this juice to plump for about 5 minutes.

Combine all the above into a bowl. Pour in juice and cranberries and toss.

Place in individual serving glass or small bowl, drizzle small amount of honey over top and sprinkle with additional coconut flakes for garnish.

Note: if you make ahead, toss apple with a little lemon juice to keep from turning and slice add banana just before serving.

Raw Instant Chocolate Mousse

Raw Vegan Chocolate Mousse

This blows instant pudding out of the water! 

It is even more instant and is soooo much better!

Raw Mousse Ingredients

Non Raw Mousse Ingredients

Special note: Don't be afraid to try this on your family. I don't care for avocados (I'm working on it) and I really like this. No one will ever guess what makes it so creamy- never! Just remember- a little goes a long way. Very rich.

Ingredients:

¼ cup pitted Medjool dates, soaked to soft texture

¼ cup pure maple syrup or agave nectar

½ tsp vanilla extract

¾ cup mashed avocado (around 1 ½ avocados ripe)

¼ cup plus 2 tbsp unsweetened cocoa powder or raw cacao powder

¼ cup water

Place the dates, syrup or agave and vanilla in food processor and process until smooth.

Add the avocado and cocoa powder and process until creamy. Stop occasionally to scrape down sides.

Add the water and process briefly.

Store in a sealed container, mousse will keep for three days in the fridge or 2 weeks in the freezer. 

Serve chilled or at room temp.

I personally double the recipe and then put it into small serving size covered dishes and keep in the freezer. They are rarely there when I go to look for them. ;-(

Serve alone or with raspberries or other berries. 

Raw Chocolate Mousse with Raspberry Coulis
We love raspberries with chocolate!

Raspberry Coulis

Blend a small handful of raspberries Or other berries with a little water then add agave syrup to sweeten to taste. You can strain through a small sieve if you don't like the grittiness of seeds.

Jonseing for Some Ice Cream?

If you are a fan of the cold stuff (ice cream, frozen yogurt, gelato etc.) like I have always been, you need to learn about this simple substitution. When I started raw, I ate this almost every night.  I can now say I no longer even remember it and I am officially off the frozen snack habit (not to say I don't make something now and then but I no longer feel I NEED it.) There are many fantastic raw ice creams and sorbets out there but when you are craving something fast this one fits the bill.

Raw Banana Ice Cream

Raw Vegan Banana Pecan Ice Cream

Basic Banana Ice Cream

2-3 frozen bananas (for one serving)

Throw into food processor and process until the consistency of soft serve ice cream. 

That's it- it's that easy!

If you want to use a blender instead just add one banana not frozen to keep the mixture moving.

Yes, it tastes like bananas but when you add toppings etc, you will find it very satisfying.

I top mine with crushed walnuts or pecans or add them into the food processor shute to make pecan ice cream. You can add cacao nibs, or mix with other frozen fruit for a multitude of flavors.

Chocolate Sauce

Take a small amounts of raw cacao powder in a tiny bowl and add agave and a little water mixing with a spoon until the consistency of chocolate sauce for a topping.

Banana Ice Cream with Raspberry Coulis

Here I added the Raspberry Coulis from above. 

The possibilities are endless. 

Hope this gives you some sweet tooth options without the guilt.
Enjoy!