Key Lime (Mini!) Pies

I created this recipe for an online recipe contest. I am so nervous and excited... this is my first contest! Click for more on Vegan Culinary Crusade's Raw Recipe Challenge, and to see the other beautiful entries. Wow. 

Since I'm in Florida, I decided to make... what else? Key Lime Pie! It's the state pie, you know : ) Can you believe that Key Limes and macadamias are both local? As in- people have them in their back yards??? How amazing is that? (I have to remind myself of the good things about Florida while we melt in the summer heat and humidity right now) Three months of sweltering heat... ah, it's the price we pay to have tropical fruits in the back yard... 

OK... here goes... enjoy, with warm wishes from Florida! xo

Bailey the Beach Dog 

(and Healing Kitchen mascot :)

Raw Vegan Key Lime Mini Pies

Makes three 4"pies

Ingredients

For the crust
3/4 cup macadamia nuts
1/4 cup pine nuts
Approximately 10 pitted dates, unsoaked
Pinch himalayan salt

For the key lime filling
1 cup soaked cashews
2 tablespoons key lime juice (if you can't find key limes, persian limes will do) Reserve a slice of lime or curl some lime zest for garnish
2 tablespoons light agave nectar
1/2 vanilla bean, scraped
Approximately 1/4 cup filtered water (just enough to blend)
Teeny pinch of himalayan salt

For the vanilla creme (you will have extra vanilla creme)
1 cup soaked cashews
3 tablespoons light agave nectar
1 vanilla bean- scraped or ground whole in coffee grinder (see this post)
Approximately 1/4 cup filtered water- enough to blend to a creamy texture

Method

Crust
Briefly pulse macadamia nuts, pine nuts, and himalayan salt in food processor until dry and crumbly. Don't overprocess or the crust will become oily.

Add dates and process until combined. Amount of dates will vary- you want a consistency that will stick together when you press it between your fingers.

Press the mixture into your desired pie pan.

Set pie crusts aside. Tip: put your pie shells in the freezer while making the filling. When you are ready, the cold crust slides out of the tart pan much easier. (or maybe this is just because I'm in Florida, where it is so hot that things tend to melt just sitting on the kitchen counter? LOL)

Filling
Blend all ingredients in Vita-Mix or blender. Pour into pie shells.

Gently slide crusts out of tart pans. Add a slice of lime for garnish:

Vanilla creme
Blend all ingredients in Vita-Mix or blender.
Place a dollop of vanilla creme on each key lime pie:

Enjoy!

Note: You will have extra vanilla creme. You can use it to make more filling, make another pie, use it in a berry parfait for tomorrow's breakfast- or just eat it with a spoon. Ha. OK, try not to just eat it with a spoon. I'm sure you will find something delicious for the vanilla creme. You can't really make half a recipe for the creme, because there won't be enough volume for the blender to blend. But a little extra vanilla deliciousness is not a bad thing!

I used the leftover vanilla creme to make mini black forest pies. I had an abundance of fresh cherries in my refrigerator, and what better way to use them than (more) pie. Mmmm!

Pssst... did you know that cashews are one of the world's healthiest foods? Click here for more nutritional information about cashews, limes, dates, and pine nuts

*This post also linked on Cybele Pascal's Allergy Friendly Friday and Diet, Dessert and Dogs' Summer Wellness Weekends. Click on over and take a look at the other great allergy-friendly and healing recipes!