The very first time I made a Raw-Vegan Key Lime Pie, I really wasn’t sure what to expect. Â Actually thinking back, Â I think this was the very first time I ventured into the Raw-Vegan Dessert world. Â In all honesty, I was prepared for some kind of granola bar cake hybrid. Â But the picture in the recipe book looked so damn delicious I simply had to try it.
This is one of the times where my culinary curiosity paid off, big time. Â I’ll admit, I’m a bit of a desert fanatic. I’ve said it before, when it comes to having sweets, I have no self control what so ever. As I helped myself to a third piece, I quickly realized that this desert was going to take this to a whole other level.
The recipe I will share with you today is a combination of a couple different recipes I have experimented with in the past along with some modifications brought by myself.
I got the crust and the macadamia icing recipe from a lovely French cooking book called Crudessence, which I believe was translated to Raw Essence, a couple years ago.  Crudessence also happens to be an amazing Raw-Vegan restaurant owned by a couple of French guys in Montreal, which I was lucky enough to visit a few years back.  My parents and I went for dinner and tried their incredible raw nachos for a starter, followed by a raw veggie burger, some raw cheese tacos and a raw lasagna with caesar salad.  To top it off we had a couple of their mind-blowing desserts.  It was a truly memorable meal and unlike anything I had ever experience before.
If you ever go to Montreal and are looking for a unique dinner experience, I strongly recommend you check them out!
That was the story for the crust and the icing. Â The lime mousse recipe came from a lovely Vegan website called My Darling Vegan. Â Not that the lime pie from Crudessence wasn’t amazing, but I wanted to find a recipe that used fresh coconut meat rather then coconut butter.
Ps look at these beautiful nuts! Â I mean the macadamias in the picture down below. Â Aren’t they beautiful?!
Here’s 5 amazing health facts about macadamia nuts that you probably didn’t know:
1. Â They prevent heart disease Â
Macadamia are 100% cholesterol free and are highly beneficial to reduce cholesterol level. These nuts are rich in healthy monounsaturated fats which are said to be cardio protective by reducing cholesterol level and help to clean the arteries. Macadamia also lowers the level of triglycerides, which is a kind of body fat and reduces the risk of coronary disease.
2. They promote weight loss
People usually avoid eating macadamia thinking that it is laden with fats and cholesterol. However, the fat in macadamia is monounsaturated fats which promote weight loss. Macadamia nuts are rich in palmitoleic acid, and omega 7 fatty oil that provide building blocks for the enzymes and control the burning of fat and curb the appetite. Palmitoleic acid increases fat metabolism and reduces fat storage. Their fatty acids content makes them an extremely satisfying food and you will need only a handful to feel satisfied.
3. Â They are a great source of dietary fiber
Macadamias contains around 7% of dietary fiber. Dietary fiber comprises of complex carbohydrates and includes many types of soluble and insoluble fiber. Dietary fiber promotes satiety, provides roughage, aids digestion and assist in reducing constipation and several other disease related to it.
comprises of complex carbohydrates and includes many types of soluble and insoluble fibre. Dietary fiber promotes satiety, provides roughage, aids digestion and assist in reducing constipation and several other disease related to it.
4. Â They are a building block for bone health
Phosphorus in macadamia plays a variety of roles including bone and teeth mineralization, metabolism, absorption and transportation of nutrients. Calcium also helps in the formation of teeth and bones. Manganese in macadamia helps the body to deposit new bone tissue, so that the skeleton stays strong as you age. Omega 3 prevents osteoporosis and reduces the severity of arthritis.
5. Â They promote brain health
Macadamia promotes health of the nervous system. Copper in macadamia helps to make neurotransmitters, the chemicals which our brain cell uses to send chemical signals.
So there you go, now you can eat half the pie and feel good about it.
- 1 cup macadamia nuts,
- 2 cups unsweetened shredded coconut
- 6 dates, soaked in hot water for 15 minutes
- 1/2 tsp sea salt
- 1 tsp pure vanilla extract
- 1 1/4 cup fresh, young coconut meat, I bought mine frozen and sliced at the health food store)
- 1 small avocado,
- 1/3 cup fresh lime juice
- 1/2 cup pure maple syrup
- 1 tsp lemon extract
- zest of 2 limes,
- 2 tbsp extra virgin coconut oil melted
- pinch of sea salt
- 1 cup macadamia nuts, soaked for about 8 hours
- 1/2 cup water
- 2 tbsp extra virgin coconut oil melted
- 2 tbsp fresh lime juice
- 2 tbsp maple syrup
- 1/2 tsp pure vanilla extract
- 1/4 tsp sea salt
- Using a food processor, chop macadamia nuts into small pieces. (don't over process or it will create a nut butter)
- Add in rest of ingredients until obtention of a uniform mixture. The texture should be sticky enough to allow you to form a ball with it.
- Using your fingers, press the crust mixture onto a 9" pie dish, covering the bottom and sides of the dish evenly. Set aside and place in the fridge or freezer while preparing the lime filling.
- Blend all ingredients into a food processor and poor into chilled pie crust, smoothing out with a spatula. Place in the freezer until frozen (about 2 hours).
- Place soaked macadamias and rest of icing ingredients in a food processor, except for the coconut oil, and blend until smooth (this could take a few minutes). Add 1 or 2 tablespoons of water if needed. .
- Add melted coconut oil as processor is running.
- Poor on top of the frozen lime filling layer and shake the pie dish until icing is spread evenly. Place lime slices in the center of the pie as a garnish. Place in the freezer for another 4-5 hours.
- To serve, take out of the freezer 20 minutes prior and garnish with lime zest and shredded coconut.