I bought a whole bunch of cashews on a Bulk Barn shopping spree a few weeks ago so that I could make a raw dessert. I see cashews used often in raw and vegan desserts because they have a neutral taste and a creamy texture so they can be used to mimic cream.
Cashews as a substitute for cream are not a calorie saver, but if you’re concerned about eating animal products or if you’re tryng to eat more raw foods then they’re a good option.
I completely forgot about my cashews until last night when I was looking for something to top a Chinese stir fry that I had made for dinner and remembered cashews (because aren’t cashews just the best part of stir fry?)
So I decided to whip up a raw pie right after dinner so I wouldn’t forget . . . but then the hydro went out.
I was unimpressed, primarily because there was no entertaining thunderstorm to accompany the power outage. That would have at least made the it all a bit more bearable.
Eventually, the power did come back on and I ended up pulling out the food processor and whipping up this bad boy at 11pm (which is basically my peak baking time anyhow, so no harm done).
It’s actually quite good. To be honest, I wasn’t expecting much from a raw dessert but this one is pretty tasty. Of course it doesn’t taste exactly like key lime pie, but you can taste the key lime pie influence on this dish. I definitely ate more of it than I should have– a very good sign.
The crust is sweet and a bit chewy and the filling is creamy and tart.
It was even Matt approved! I can tell that he wants me to make it again because his reaction was:
“Let me guess, you didn’t write down the recipe” (because this literally happens all the time)
But this time, I did.
Raw Vegan Key Lime Pie
makes one deep 5″ pie (which I made in a brie baker)
1 c. oats
1/2 c. dates
1 tsp vanilla
1/4 tsp salt
1 Tbsp date molasses (This is my liquid sweetener of choice, you could also use agave or brown rice syrup)
1 c. raw cashews
1/4 c. raw almonds
2 tsp. coconut oil
1 tsp. vanilla
2 tsp. date molasses (or agave or brown rice syrup)
juice of 2 limes
juice of 1/4 lemon
water as needed (~3 Tbsp)
coconut flakes (optional, for topping)
Process the oats in a food processor until they become a coarse flour.
Add the remaining crust ingredients and pulse until the mixture comes together. It will be crumbly but you should be able to form it into balls with your hands.
Press the crust into a greased 5″ round baking dish (I used a brie baker for this).
Next, process the cashews and almonds into a flour.
Add the coconut oil, vanilla, date molasses, and citrus juices to the food processor and process until the mixture is smooth. This will take about 8 to 10 minutes. Add water as needed to get the mixture to a consistency of peanut butter.
Spread the filling onto the crust and top with shredded coconut if desired. Refrigerate overnight to allow the pie to set before cutting into it.
(The pie will hold its shape very well. I was able to remove it easily from the brie baker once it had set.)
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