Wednesday, April 30, 2014

Vegan Key Lime Pie {Gluten-Free}


Last week I had the opportunity to cater the dessert for our Madison Mom's Blog Mom's Night Out event at Fleet Feet Sports here in Madison, WI.  I wanted to make treats that would be easy for guests to grab and eat in a bite or two.  Plus {you know me} I wanted them to be crazy delicious and crazy healthy.  

I have been asked by many people for the recipe so here is is but in pie format, less time consuming to make at home. You could make the mini bites I had at the event by simply using mini muffin pans.  The best part, it's only 9 ingredients!  Plus they are all healthy ingredients making this recipe light on the guilt and overloading with yum.

Vegan Key Lime Pie {Gluten-Free}
Ingredients:
1 cup Dates, pitted (room temperature) 
1 cup Almonds, whole 
6 small Limes
1/4 cup Spinach, fresh
1 1/4 Cashews
1/2 cup Coconut Oil, melted
3/4 cup Coconut Milk or Almond Milk (full fat)
pinch Sea Salt 
2/3 cup Maple Syrup

Soak Cashews in filtered water for at least 4 hours up to overnight (I usually set them to soak the night before I want to make this recipe).  Pulse almonds and dates together in a food processor until crumbly.  The "dough" should stick together she you press it between your fingers.  Press it firmly into the bottom of the pie pan and put in the freezer to set for 10-15 minutes.  

Meanwhile, zest 3-4 of the limes (you should have about 2 tbsp of zest when done).  Juice all of the limes (I use a hand squeezer).  Add zest, juice and remaining ingredients to a blender and purée till smooth (about 3-4 minutes).  Pour the mixture into the pie crust and set in the freezer for about 20-30 minutes.  Thaw for 5-10 minutes before serving.  Enjoy!  











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