The secret to most raw desserts is soaking cashews. They plump up like raisins and blend into pure creamy almost cheesey goodness. And while they still have a high calorie count, those aren't empty calories; they're full of fatty acids, several vitamin Bs, and electrolytes like potassium, magnesium and manganese. For myself, anything key lime and I'm sold!
Another benefit of this dessert is it is gluten free, made with a walnut, almond and date crust. You can use all walnuts or all almonds, depending on your preference. And when it comes to the tartness of the pie, add more or less sweetner to taste, keeping in mind that the flavor will mellow over time.
Raw Key Lime Pie
1 1/2 cups cashews, soaked for 4 hours (comes to 2 cups after soaking)
3 mejool dates, pitted and chopped
1/2 cup almonds
1/2 cup walnuts
4 limes, zested and juiced (produces about 1/3 cup juice)
1/2 cup coconut oil, liquified (coconut oil becomes liquid at 75 degrees, but don't overheat to keep it raw)
1/4 cup raw honey
In a food processor, pulse dates and nuts until mixture resembles crumbles and is well blended. Press into the bottom of a springform pan and place in freezer.
Drain cashews and place in blender with lime juice, zest, and honey and blend until smooth. If you have a high speed blender, start on low speed and slowly increase. Keep blending until mixture is super smooth, and is not grainy. This may take 5-10 minutes, scraping down the sides as you go to keep it all moving and blending. Add liquified coconut oil and blend well. Adjust sweetness or tartness to taste. Pour into chilled springform pan, smoothing top with a spatula. Cover with plastic wrap and chill for at least 4 hours. Remove from freezer at least 30 minutes before serving or store in refrigerator after freezer has set pie.