Raw Key Lime Pie from The Blossom Cookbook is a creamy no-bake dessert. It’s vegan, gluten-free, and delicious!
Have you been to any of the Blossom restaurants in New York City?
I’ve always heard how fabulous the food is, and after looking through The Blossom Cookbook, I really want to go!
But fortunately for you and me, the recipes from this new book are really easy to follow, so we can bring the restaurant to our kitchens!
(And you can win a copy of the book at the end of this post!)
Take this Raw Key Lime Pie, for example.
I love how this book by Ronen Seri and Pamela Elizabeth is organized.
They start with Sauces & Dressings.
This really makes sense since you can build so many flavorful dishes from basic ingredients if you add a good sauce or dressing.
I’m looking forward to trying the Pistachio Pesto, Tahini Dressing, and Cashew Cheese.
Next up we have:
Salads & Sandwiches
I pretty much want to make ALL the recipes in this book.
But I’ve bookmarked the Cilantro Rice, Quinoa Salad, and Enchiladas to make next.
And I’m drooling over the Breakfast Burritos my friend Melissa made.
I also want to try the Fluffy Quinoa Pancakes.
However, first I had to start with dessert, which leads us to this amazing Raw Key Lime Pie!
According to the authors, the “key” to this recipe is using fresh lime juice.
I’m lucky to have a lime tree in my yard that produces massive juicy fruit.
This dish calls for 1 1/2 cups of fresh lime juice, which typically requires 12 limes.
But I only needed 5 from my tree!
And for the macadamia nuts and pecans for the crust, I always buy them from the bulk bins.
That way I only have to pay for the amount I actually need.
But if your store doesn’t have bulk bins and you need to buy large bags, I recommend storing the nuts in the freezer so they last a long time.
While I don’t spend much time making desserts, I can guarantee you that this one is really easy to make.
That’s one of the best things about raw desserts: they are delicious without worrying about oven temperatures and baking times!
Plus this one is definitely a hit!
Now let’s make Raw Key Lime Pie!
Raw Key Lime Pie
The “key” to this dish is the fresh lime juice—accept no substitutions! You won’t believe the fantastic texture of this pie—the avocados add an unbelievable creaminess to the filling.
Makes one 9-inch pie
Reprinted from THE BLOSSOM COOKBOOK by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright 2017, Ronen Seri and Pamela Elizabeth
For the Crust
Make the crust:
Lightly grease a 9-inch spring form baking pan with coconut oil.
Put the macadamia nuts, pecans, dates, salt, and vanilla in a food processor and process until the mixture is soft and easily workable. Press the mixture into the bottom of the prepared pan.
Make the filling:
Put the lime juice, agave, coconut milk, avocados, vanilla, salt, and coconut oil in a high-speed blender and blend until smooth.
Pour the filling over the crust, cover with plastic wrap, and freeze overnight. Thaw before serving.
If you make Raw Key Lime Pie, or any of the other recipes on the website, I would love to see your creations!
Use the hashtag #veggiessavetheday on Instagram and tag Veggies Save The Day so I don’t miss seeing what’s cooking in your kitchen. In addition, you can post your photos on the Facebook page Veggies Save The Day.