It’s been years and years since I’ve made a vegan lime dessert.
We recently made some new friends that are visiting from Brazil and they explained to me how limes are so popular in Brazilian cooking that they take the place of lemons in everything.
I asked my friend what her favorite type of desserts are and she proceeded to tell me that it was a lime custard type dessert. I made it especially for her because I know that she misses home, but is also trying to make small steps in having a healthier diet.
I’m pleased to say that she loved it so much and she said it was even better than the traditional sugar-laden dessert that she’s used to. That means a lot to me because I haven’t even tasted the original dessert!
So I think I got very lucky with the flavor. As much as I love the way this dessert turned out I have to say that I absolutely hate zesting limes. It is such a big effort and takes such a long time! Thankfully the little citrus press that I use to squeeze lemons also works great for limes and oranges so that makes it a lot easier so I don’t have to pull out my big fat juicer! But I still haven’t found an easy way to zest limes! Help!
- 2 cup macadamia nuts
- 1 cup almond meal
- ½ cup pumpkin seeds
- ½ cup shelled pistachio nuts
- 6 tablespoons maple syrup
- 4 tablespoons coconut oil
- ½ cup desiccated coconut
- 3 cups cashews (soaked overnight or for 3-4 hours)
- 1 packet organic silken tofu
- juice 4 limes
- zest 4 limes
- ¼ cup maple syrup
- ¼ cup coconut oil
- sliced lime flaked coconut and pumpkin seeds
- For the crust: in a food processor break down the macadamia, pistachio and pumpkin seeds until they form a coarse crumb. Add the remaining crust ingredients and process again until sticky.
- Press the crust mixture evenly into the sides and base of a round tart tin and set aside in the fridge to firm.
- For the filling: zest the limes as best you can, making sure to only add the green skin as the white skin can be bitter. Using a citrus press if you have one, juice the same zested limes into the blender. Add all of the remaining filling ingredients into a high-speed blender and blend until smooth and creamy.
- Pour filling over the base and smooth out with a spatula
- Place in the freezer to set for 3-4 hours or overnight.
- decorate with toppings of choice, slice and enjoy. It has perfect texture when stored in the fridge but lasts very well in the freezer.
Recently, I’ve been making an effort to add more hormone-healthy food ingredients into my desserts. All nuts and seeds are amazing for healthy hormones and healthy neurotransmitters because they are high in tryptophan and magnesium but some are a little more special than others. This key lime pie also includes silken tofu which is also a good source of tryptophan and calcium and have the phytoestrogens, which can help raise or lower estrogen levels depending on what your body needs. It also gives a great custard-like texture to the filling.
This is what I’ve always liked about healthy desserts and raw desserts in particular. You can add so many wonderful ingredients that are so great health and one that I’m not easy to eat regularly unless you make a special effort.
It’s also an easy way to eat some calorie-dense food that’s actually good for you without having to eat massive portion sizes at every meal. I know that might sound like a very strange thing to say and I do not promote overeating at all but way too many women are under-eating. Undereating is bad for so many of our hormones so it’s important to eat enough, especially on a plant-based diet. I can’t think of a more delicious way than to do it this way.
As usual, this dessert is vegan, gluten-free, refined sugar-free, dairy-free, and delicious!
This recipe was republished with permission from Hazel And Cacao.