Gluten Free Vegan Key Lime Pie, For Christmas?

Why is it UBER cool to serve key lime pie at Christmas? Because it’s GREEN like your tree & although I LOVE persimmons {I have a viral YouTube video in them} after all, during the holidays people tend to get a bit tired of persimmon & pecan pie recipes! This recipe is FABULOUS! You literally cannot go wrong with it! For an added fact top it with any raw ingredients that is red in color then you really got the Christmas colors going!

Serves: 12 and can be made into a pie as seen above or individual tarts!

Ingredients Crust: 1 1/4 cups graham cracker crumbs (about 1 sleeve graham crackers) 1/4 cup (4Tbsp) coconut oil

Filling: 1 cup raw cashews, soaked for 4-6 hours (or overnight), then drained

3/4 cup full fat coconut milk, well shaken

1/4 cup coconut oil, melted 3-4 large limes or 6-7 key limes

(1 Tbsp zest, 1/2 cup juice)

1/3 – 1/2 cup coconut palm sugar or agave nectar (depending on preferred sweetness)

Instructions: Preheat oven to 375 degrees F and line a standard 10in baking dish or muffin tins with 12 paper liners. Don’t use foil as it is toxic!  Add graham crackers to a food processor and process until you achieve a fine meal. Then add melted coconut oil and pulse to combine. Distribute evenly among muffin tins or your baking dish and press down with a glass or spoon to flatten. Bake for 10 minutes or until golden. Remove and set aside to cool.

Add all filling ingredients to a blender and blend on high (or liquify) until creamy and smooth. Taste and adjust flavor as needed, adding more lime zest/juice for more tart, or more agave for added sweetness. Pour filling into muffin tins and tap on counter to release air. Top with a bit more lime zest and loosely cover. Freeze for 2-4 hours or until firm. Remove from the freezer for 10-15 minutes to thaw before serving.

This dish is EXCELLENT for the Holidays! It’s always a crowd pleaser!

Will keep covered in the freezer for up to 2 weeks, though best when fresh.

Notes: To keep this recipe RAW simply sub gluten free graham crackers for a walnut-date crust.

Nutrition Information Serving size: 1 pie Calories: 216 Fat: 14 g Saturated fat: 6 g

Carbohydrates: 21 g Sugar: 11 g Sodium: 106 mg Fiber: .8 g Protein: 2.8 g

Chewy raw vegan carob coconut fudge brownies! Just in case you still thought raw vegans were eating celery sticks:)

I had a craving last night for something chewy, sweet, yet incredibly healthy! I decided since it was late I didn’t want the “high” that raw chocolate gives to me. Here is what I came up with below:) I assure you that these SO hit the spot! Try topping with a dollop of raw vegan coconut “vice cream”!

 

Raw vegan carob coconut fudge brownies!

1 Cup gluten-free oatmeal

1 Cup carob chips

1/2 Cup coconut oil

1/3 Cup GRADE B Maple syrup (Grade B is less processed)

1/2 Cup shredded coconut

1/4 Cup soaked and sprouted pecans

Take the oatmeal, coconut oil, grade B maple syrup and shredded coconut and pulse in a food processor. Place mixture into a bowl and fold in the carob cups along with the pecans! Place the entire mixture into a baking dish and place into the fridge or freezer until desired brownie texture is reached! INDULGE without guilt or shame knowing you are eating a healthy sweet treat FULL of minerals due to the Grade b maple syrup! 

For more AMAZING gluten free raw vegan recipes pick up a copy of my book “Raw-lic-ous” here >> Raw-lic-ous recipes