I was really struggling to come up with a topic to get people’s attention for this post, probably because I am bad at pick up limes…
Ok sorry I couldn’t help myself! As a lover of both cheesecake and puns, I could not resist, and you will not be able to resist this dessert once you get your hands on it. I love long weekends (anyone else ready for Memorial Day??), especially ones with outdoor BBQ’s, family, and friends. This year Austin and I will be spending our time exploring Philly with friends we have made here over the past few months. Philadelphia has a beautiful harbor filled with craft beer, hammocks, and delicious food from vendors all over the city. To say that I am excited is a huge understatement.
However, it was not always like that. I moved to Philadelphia about 7 months ago for my current job. I left my friends and family in NY to move to a city where I knew absolutely no one. I also moved right before the holidays, which has got to be the worst time to be alone. While I naturally found this city beautiful and friendly, actually making friends was tough. Everyone was going out of town or spending time with family. Luckily I found my beautiful angel cat, Lemmy! But she is a story for another time… To prevent myself from going crazy with boredom I began to cook more. I found cooking as a way to relax and also to release my creative energy into delicious treats. I began to share my cooking with others and bond with both new friends and old over the new recipes and techniques I was learning in plant-based cooking. In fact, this recipe was the first plant based recipe I made for my new Philly friends! Spoiler: they loved it. I would love to hear from you if you have ever moved to a new city and started from scratch like I did! Just know that you are not alone, and if you are ever in Philly, I would love to meet you!
I know this story is a little different than the normal posts, but Memorial Day tends to remind me of how much I love spending time with the people around me and how lucky I am to have so many great ones. This recipe would be a great way to surprise people with a Memorial Day dessert that is perfect for the warm weather! I mean, you really can’t go wrong with key lime pie, right?
- ½ cup of walnuts
- ½ cup of pecans
- 10 Medjool dates (soaked for 10-15 minutes in warm water)
- 1½ cups (180 g) raw cashews (soaked
- 2 Tbsp of lemon juice
- ⅓ cup (80 g) coconut oil, melted
- ½ cup full fat coconut milk (I used just the thick part at the top)
- ½ cup maple syrup
- ½ cup of lime juice
- 1 Tbsp of lime zest
- Fresh raspberries
- Place tin foil on top of 8 x 8 pan.
- Process walnuts, pecans, and dates until fully mixed and in a dough-like form.
- Next place crust onto foil in pan and place in freezer.
- Put all filling ingredients in a food processor and blend until smooth (I like to blend for 2 minutes, let sit for 1 minute, then blend for another 2 minutes). Taste to determine if more lime juice is needed
- Once the filling is smooth, remove the crust from the freezer and pour filling on top. Place back in freezer for at least 2-3 hours. Best if frozen overnight.
- Remove from freezer 10-15 minutes before serving, grate some lime zest, cut into bars, sprinkle some fresh raspberries on top, and dig in!