It is time for cake – little sweet, tangy and deliciously fresh in the sunshine!
I love rawfood cakes, because they taste so amazing – they are authentic honest food, through and through. Pure and good!
These little babies are not your everyday Key lime pies, but are inspired by the rawfood concept – I was so pleased that they turned out so well.
It all started when I was shopping and looking for some lime to put in the iced water jug. And there they were, these cute little key limes. So I bought them and immediately started dreaming of key lime pie and the thought of how I could make a healthy rawfood version of this old classic.
This is what I came up with.
Key lime coconut baby pies
For the crust I used:
1 cup of walnuts
1 cup of dried coconut
8 dates pitted
2 tablespoons of Agave sirup
Pinch of sea salt
To make the crust, I put everything in the blender for about a minute – to cut up the nuts and the dates. Then, I pressed the mass into a mini-muffin pan like this:
For the lime filling:
2 cups of cashew nuts – that have been soaked in water for about 2-4 hrs
6 tablespoons of agave sirup
1/3 cup coconut oil melted
1/2 cup of fresh lime juice from about 15 key limes – if you cannot get key limes use regular limes instead, it works fine.
1/4 cup filtered water
Put all these ingredients into the blender and blend into a smooth cream. Spoon it on top of the crusts and put them in the freezer to cool for at least an hour. I keep them in the freezer and take them out as and when anyone is in need of a treat with tea or a small dessert. Let them thaw for about 5 min. before you bite into them. Serve them just like that – enjoy!