Our daughter Annabelle turned 8 last month and made the choice to be baptized into the Church of Jesus Christ of Latter Day Saints. Her baptism will be this Saturday and both of her grandmothers, who live on opposite coasts, will be flying in for the baptism which will make her day even more special. Her aunt, my sister, and her husband and daughter are also coming out for the baptism and we will have them all staying with us this weekend which I’m super excited about! I’m excited to cook for them and share with them some of the foods we love, that still fit in with their dietary restrictions. My sister’s family is gluten-free, vegan and our mothers are both doing lots of alkaline foods which mostly means lots of plants and they are all trying to stay away from refined sugar. I am especially excited about sharing this raw key lime pie with them(which we’ve made several times), that I whipped up yesterday and it’s in the freezer waiting to be eaten :)….I hid it in the back of the freezer for now because if my kids see it, they will not leave it alone, it’s that good! Because it’s a frozen treat, you can enjoy a slice of this for a long time, or if you’re serving it for a special occasion for a group, you can make it days or even a week ahead of time, which I love!
Here are the ingredients:
Crust: walnuts, dates, pure maple syrup, pecans and sea salt
Filling: lime juice, raw cashews, pure maple syrup, vanilla and coconut oil
Start out by measuring your walnuts into a small bowl and adding enough filtered water to cover them. Allow them to soak for 15 minutes. In the meantime, get out the rest of your ingredients, pit your dates and juice your limes and set the juice aside.
Once the walnuts are done soaking, add them to a food processor (I once tried it in my blendtec and ended up dumping it into my food processor because it wasn’t working well…you probably could do it in your blendtec if you have the Twister Jar attachment), along with the rest of the crust ingredients and process them for about 30 seconds; they will clump together and form into a ball shape.
Take out the crust and press it into the bottom of a 9 inch round pan using a rubber spatula, a spoon or your hand. I used a metal cake pan that I knew would do well in my freezer…I’ve had some glass break in my freezer so I tend not to put glass in there anymore, but if your freezer does fine with glass, then a pyrex pie pan would be great too.
Next place all your filling ingredients into a blender, or clean out the food processor and put them in there, and blend until smooth.
Pour the filling onto the crust, and spread with a spoon so it’s all even. Cover it with sarab wrap and place it in the freezer for at least 3 hours.
When you are ready to serve the pie, pull it out of the freezer and allow it to sit on the counter for about 5-10 minutes so it’s easier for you to cut into. With a sharp knife, cut into 12 slices and serve immediately. Keep leftovers in the freezer.
Raw Key Lime Pie-lightly adapted from Kimberly Snyder
*makes 1, 9-inch pie
1 c raw walnuts, soaked for 15 minutes and rinsed
3/4 c raw pecans
4 dates, pitted
2 1/2 Tbsp pure maple syrup
1/4 tsp sea salt
1/2 c fresh lime juice (about 4 limes)
2 c raw cashews
1/2 c pure maple syrup
1/3 c coconut oil, melted
1 tsp vanilla extract
Preparation: Soak your walnuts in a bowl with filtered water if you haven’t already. Get out all ingredients and squeeze the lime juice from limes; set aside. Take out the pits from your dates and set dates aside (toss pits)…can do this with a paring knife or with your fingers.
Put all crust ingredients together in a food processor with blade in place and process until it comes together and forms a ball. Press this into a 9-inch cake pan or pie plate (will freeze so make sure it’s something that can handle the freezer; my cake pan works great).
Clean out the food processor and with the blade in place, add the filling ingredients (or you can all blend this together in a high power blender, but may have to scrape down sides with rubber spatula). Blend filling ingredients and pour over the crust. Smooth and evenly distribute with your a spoon or rubber spatula. Cover with saran wrap and allow to freeze for at least 3 hours or overnight. Plan for allowing it to sit at room temperature about 10 minutes before slicing and serving.
*I love this because it’s frozen so I can eat a slice, cover it back up and have a slice again the next day, and the next, and the next until it’s gone :). Or you can make it several days or even a week before you have company over so you’re not doing all your cooking on the same day.