If you don’t have key limes to make this dessert, regular limes will suffice, but using key limes will give it that classic flavor you know and love; minus all the sugar and coloring, of course.
Photo Credit: Choosing Chia
- Prep Time:15m
- Total Time:15m
For the Base
- 1 c raw macadamia nuts
- 3/4 c unsweetened shredded coconut
- 3/4 c dates (without sulfur, sugar, or preservatives)
- pinch of sea salt
For the Filling
- 1 1/2 c raw cashew nuts, soaked overnight in water
- 1/2 c fresh squeezed key lime juice (or regular lime juice)
- 1/2 c light coconut milk (from a can)
- 1/4 c unrefined organic coconut oil
- 1/4 c grade A maple syrup
- Place parchment paper on an 8"x8" pan.
- In a blender or food processor, pulse together the macadamia nuts, shredded coconut, dates, and sea salt until it forms a sticky dough.
- Remove this from the blender/processor and press into an even layer in the pan. Store this in the fridge while you make the filling.
- Drain the soaked cashew nuts. Combine the cashews, lime juice, coconut milk, coconut oil, and maple syrup in a food processor or blender and blend until you get a thick cream.
- Take the pan with the base out of the fridge and pour the key lime mixture onto the base. Make sure it is evenly spread out.
- Place in the freezer to firm up for 2 hours, or overnight. Cut into squares and serve