Tuesday, January 31, 2012

Raw Key Lime Pie

I found this recipe in a book of mine awhile ago and finally got around to making it.  It is very, very tasty and super satisfying. Plus, no need to bake anything!

Raw Key Lime Pie
lightly adapted from Matthew Kenney's book, "Everyday Raw"

2 1/4 c. cashews (soaked for at least 8 hours, rinsed, and dehydrated at least 24 hours)
2 Tbs maple syrup
1 Tbs coconut oil
2 medjool dates, pitted and soaked for 15 minutes or until soft
large pinch sea salt

3 c. cashews (soaked for 8 hours and rinsed)
1 c. freshly pressed key lime juice
3/4 c. maple syrup
3/4 c. coconut oil, melted
1 tsp vanilla powder or 4 vanilla beans, scraped
1/4 tsp sea salt
1 Tbs key lime zest

Crust Instructions:
Pulse dates in food processor until the consistency of paste.  Add remaining ingredients to food processor and  blend until smooth.  This dough will have a crumb-like appearance.  Pour crust dough into a 9 inch pie pan and press into place.  Dehydrate for at least 8 hours at 115 degrees to give the crust a "cooked", crunchy texture. This last step isn't necessary--it's just for added texture.  If you are not dehydrating the crust, refrigerate until you are ready to pour in the filling.

Filling Instructions:
Blend all ingredients in food processor until very smooth.  Pour filling into pie crust and refrigerate overnight or until the filling has set.



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