I made this raw, vegan and gluten free key lime pie last week for Easter dessert. I was excited when my mother-in-law asked me to make dessert for everyone. I typically make it for my daughter, husband and myself only because we have specific dietary needs. It was the first raw pie they had ever had and loved it! It is packed with a ton of vegan protein – thanks to the nut-filled crust. The creaminess of pie is courtesy of soaking cashews and blending them. It was heavenly, creamy and so decadent. I serve this pie slightly chilled. Store it in the freezer and let it sit out for about 30 minutes prior to serving.
1.5 cups of raw cashews soaked for at least 24 hours in purified water. Cover the nuts entirely.
1 large ripe avocado, pitted
1/2 cup of coconut oil, melted
1/3 cup of fresh lime juice or key lime juice (more if you need to add for additional flavor)
1 tablespoon of vanilla extract
Zest of one lime or key lime
Drained and rinse your cashews in a colander. I let that sit for a few minutes to dry out. Then add those, avocado, oil, juice, vanilla and zest to your high power blender. I blended on 10 (setting) until creamy. I did add a splash more of the lime juice until I achieved a nice strong lime flavor – this is preference.
Crust recipe can be made ahead of time and frozen, which is what I did. I removed that from the freezer and uncovered. Pour the key lime batter into the pie shell. Smooth it out evenly. Cover and freeze. Store in a freezer until it sets up. Then I let it stand out for 30 minutes prior to serving.
Today is quite a different weather day from Monday or Tuesday. It’s cold, damp and rainy. I opted to run at the gym. My legs felt really tired today. I had a late meeting last night and therefore didn’t get enough sleep. My legs are taking their sweet time bouncing back from my marathon two weeks ago. I still have my goals for the month so off I went to the gym. The treadmill is my friend lately. I ran 4 easier miles at 9 pace. Again, legs felt tired. Then after turning my watch off I decided that it wasn’t good enough. I would do one mile faster… I would dig deep. I set that treadmill for 7.7 speed and took off. Then half mile through bumped to 8.0. Funny how I used to run this pace all the time. I finished my fifth mile at 7:56. Five miles done.
Sunday: Easter/rest day/traveling
Monday: 6 miles outdoors
Tuesday: 3.12 progressive treadmill run/weights/abs
Wednesday: 5 treadmill miles – 4 at an relaxed pace, one fast
That’s it from rainy PA. I’m off to work in the kitchen. Have a wonderful day!
— Knead to Cook