happy Friday luvs!
this week just flew by. yes?
we are very excited for the weekend! well Lori has some decisions to make this weekend. more details on that soon. but in the mean time we have a super easy and quite tasty recipe for you to enjoy. nothing beats celebrating St. Patty’s day with some yummy tasty treats right? now this recipe may not be as green as some of our other green food recipes for the weekend celebrations but promise it is worth it.
not sure if you all remember but we made this raw coconut lime cream cake a few times before. just like our chocolate cream cake we seem to make and enjoy these mini cream cakes often. that is what dessert is for right? to be made and enjoyed!
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this recipe inspiration comes from our mom making a key lime pie. her pie is not one we would now eat. sorry mom. even though our mom’s pie is super easy and does taste good. we wanted to keep our version of key lime pie dairy free and made with wholesome raw ingredients that we love today.
we prefer the new and improved version we have created. and everyone in our family loved our version too! we think you will love it too.
this coconut lime cream cake is dairy free and raw, just like our chocolate ones, making it super easy to make and promise everyone will love it.
if you are a fan of key lime then you will love love love this dessert.
pure2raw recipe: mini coconut lime cream cakes (raw, vegan, gluten free, grain free, soy free, dairy free, egg free)
prep-time: about 5-10 minutes
makes: about 12-14 mini cheesecakes, or one large 9 inch pie. this is the cheesecake pan (no affiliation with Amazon) we use.
Crust Ingredients:
- 1 cup almond meal
- 1 tablespoon mesquite flour (omit, we did for a little more flavor)
- 3-4 medjool dates (or 1-3 tablespoons maple syrup)
Directions:
place almond meal, mesquite flour, and dates into a food processor. and pulse till combined.
take crust mixture and spoon into your mini cheesecake pans (or one large pie pan) and press into the pan. set aside.
Filling ingredients:
- 2 1/3 cup macadamia nuts or cashews, or a combo of the two nuts ( we did a combo of the two)
- 1/2 cup coconut oil
- 1/2 cup maple syrup or agave nectar
- 1/3 cup fresh lime juice
- about 2-3 tablespoons lime zest (about 6-8 limes)
- 1/4 cup water
Directions:
place all macadamia nuts, maple syrup, lime juice, lime zest and water into blender. blend for a little bit. then add in your coconut oil. and continue to blend till everything is well blended and the batter is nice and smooth. adjust lime taste to your liking. add more or less zest.
spoon lime filling on top of your crust in your mini cheesecake pans. if you want more of a lime flavor, top each one with a little lime zest. then place in freezer and let set for a few hours.
remove from freezer and pop out the mini cream cakes (as we like to call them) and keep in refrigerator till ready to enjoy cold or room temperature.
since we have made this raw dessert a few times we wanted to share with you another variation. we did keep the base of the cream cake the same with using nuts and coconut oil.
why coconut oil? because it helps give it flavor, but mostly importantly helps with texture. coconut oil gets hard when cold, so the cake stays together!
Michelle’s variation number 1: she made this version while being home over Christmas.
Lime Coconut Cream Cake
crust:
- 1 cup coconut flakes
- 1/2 cup almond meal
- 3 dates
- 1 teaspoon vanilla extract
filling:
- 2 1/2 cups macadamia nuts, soaked for about 1-2 hours then rinse
- 1/2 cup coconut oil
- 1/2 cup maple syrup
- 1/4 cup lime juice
- 1/4 cup coconut milk (non-raw, unless you make your own)
- 2-3 tablespoons of lime zest
- 1/4 cup lucuma
follow directions as above to make this version.
Michelle made this back home for our family Christmas party and everyone enjoyed it.
but when I made the version back here for Gary and I to enjoy we decided that the crust was too much coconut like. so I made the crust more out of almonds. and added in mesquite for a nice unique flavor which I loved.
here is my (lori) first time making this lime cream cake awhile ago. I added some of the almond crust as a crumble on top. not a fan of how it looked with the crumbs on top so the next time we made it I left it with just the lime zest on top.
both macadamia nuts and cashews work great in this recipe. we did a combo of the two. remember to soak them as it helps not only with digestion but helps with providing a more creamy texture to the cream cake.
every time we made this raw coconut lime cream cake we never really thought we were going to share it. so as you can tell from the pictures we did not do our usual best picture taking. so we apologize for that, as we strive to take better pictures not only for your eyes but for our part in learning photography better.
guess that just means we need to make this again. and we got a sugar free version too 
luckily we will be making this key lime cream cake again as it is going to be another raw dessert Lori is planning on having at her wedding along with the chocolate cream cakes.
another story behind the making of this recipe, besides the fact we love coconut and lime! but we received many requests for a non-chocolate version of our chocolate cream cake. so we hope you enjoyed our chocolate free recipe!
Twins Question: What recipes would you like to see us make? or re-make? What would you like to see here more on pure2raw?
Have a great Friday!
xoxo
Lori and Michelle
{ 33 comments… read them below or add one }
ohh yum! I’m not a hugeee fan of key lime, but I do love lime and I think these sound way better than your typical key lime pie. That’s so great that you’re making the desserts yourself for the wedding, I’m sure there going to be a huge hit. Have a fabulous weekend!
katie @KatieDid recently posted..Guacamole Soup
UM, two word: YUM – OH.
I would LOVE to see you two create something savory! Maybe involving spaghetti squash?
Heather @ For the Love of Kale recently posted..Interview with Christy Morgan, The Blissful Chef!
i need limes. stat. that looks fantastic, and my mouth is watering over here…. haha!
Felicia (Natural + Balanced) recently posted..Recent Eats of this Week
How fun! They look delicious. I’m actually making a key lime pie next week for my Aunts birthday. I’ve been thinking about making minis instead
Erica recently posted..Slacker & Kitchen Scale Giveaway
awesome Erica yes mini’s haha
Haha I do not think your mom would take offense to you not eating her pie when she sees these little gems! They look just as appetizing as the real thing, if not more so.
Because who doesn’t love cute little mini cakes?
Brittany @ Itty Bits of Balance recently posted..A to Z
seriously, mini cakes all the way haha
Oooooo loves, these look great!!! I have this mild addiction with cheeseless cheesecakes, so friggin addicting and ever so healthy!!!
I’m making these!!!! YUM!
TGIF gals! Much Love!
xxoo
Kris | iheartwellness.com recently posted..Mocha Java Mini Cheesecakes {Sugar Free & Grain Free}
haha Kris yes they are addicting
love them
xoxo
Can you believe I never had key lime pie? Again, one of those things we don’t really have in Europe.. Those look delicious though, I’ll have to give them a try
Thanks you two for another awesome recipe
Helene @healthyfernchie recently posted..Home gym, run vs cuddles and wearing green
your welcome Helene!!
I love coconut lime cakes. Have you tried to replaced all sugar by stevia? How did you make base then? Did it taste very different from sugar version? And more question what kind of coconut milk did you use full fat one or light one? Thanks
I would like to see more recipes with fish if you still eat them. I mean I love salmon but do always the same bake with salt and pepper and some dill.
Wow, these look so good! Coconut and lime are such a great combo!
Yum!! Coconut lime is an awesome flavor combo! That filling looks good enough to just eat with a spoon
Although I do really like how the mini ones look – very cute!
Heidi @ Food Doodles recently posted..100% Whole Wheat Graham Crackers – And a Giveaway!
Do you girls use tofu? Whenever I go to a vegan place they have a tofu scramble that is to die for…then I make it at home and it’s not nearly as yummy as theirs. Have you ever made it…maybe you should and enlighten me! Also you both love chickpeas so much (socca)can you make falafel – in love with it, but wouldn’t object to a healthier recipe of it!!
I think your pics are out of this world! I love making coconut lime cake, and hadn’t thought of it as a St Pat’s day possibility–good call.
I have some decisions this w/e too. Good luck to Lori with those.
love
Ela
Ela recently posted..Harbingers of Spring from Full Circle–Two Wonderful Strawberry Recipes!
Tony would flip out over this. He absolutely loves key lime pie. This looks amazingly delicious!
Sarena (The Non-Dairy Queen) recently posted..Potato Skins and Teamwork!
I have all the ingredents!! MUST make tomorrow! Love lime, perfect St. Patty’s Day dessert!! Few questions…Do you soak your mac nuts in cashews in your most recent recipe for the filling? I notice in one of the other recipes you did. Also, do you think it would work in a cupcake pan since I don’t have a mini cheesecake pan? So jealous of all your fun little mini pans…donut, cheesecake, etc.
Crysta, yes we listed that we soaked the nuts for two reasons, easier to digest and helps them get soak so they get creamier. Yes it will work in a cupcake pan, just might be hard to get out of pan, unless you have the reusable silicone kind.
Yummy yummm these look so creamy and delicious!
Heathy recently posted..Raw Chocolate for Easter
Oh wow, these look amazing!!
Lisa recently posted..Happy Saint Patrick’s Day
I made this last night (the version without the extra coconut), and served it today to friends. They are gluten free, dairy free, corn free, most grains free…and I needed something cool and refreshing to go with our spicy meal. Perfect! Thank you so much! They can’t have tapioca so there was no dairy free ice cream at the store they could eat. Since I don’t have an ice cream maker I really didn’t know what to do until I found this recipe. Awesome! Thanks so much for your hard work at measuring and testing. I bought a mini cheesecake pan just to make your choc cream cakes last month. Loved those! So happy to use the pan again and see that the recipe was the perfect size. I would love more raw cream cake recipes. If I lived near you I would support your bakery. Thanks from South Dakota!
Delicious enough when in pie form but utterly drool-worthy when individual babies… so cute!
Oh. My. Goodness. I just made these, and practically licked the Vitamix clean. They are in the freezer now, and I will not be able to wait until they are set. I used ramekins. This may be the next thing I take to my raw food meetup group! Thank you so much for the great recipes!
Deana awesome!! yay, we love this recipe too.
Just came across this on fitsugar, and HAD to come visit your site for the recipe. They look absolutely scrumptious!!
Bonnie, thank you!! thanks for stopping and saying hey
These look amazing and I have all the ingredients at home! My only question is how well they hold together. I’m considering doubling the recipe and putting it in a 9×13 so I can cut into squares to bring to work. I just hope that would work and I don’t wind up wasting it all. Any thoughts or suggestions would be appreciated. Thank you. I can’t wait to try this!
Hi! I have a couple questions: 1- where can I buy lucuma? (is that powder?). 2- when you bake with coconut oil, do you make it liquid first and then measure or use measuring when it is still solid?
Thanks!
You can buy lucuma off the internet off amazon, natural zing, navitas naturals. and yes we have our coconut oil in liquid form when we use it to bake.
WHY have I never thought to puree macadamias?! Love the idea (and soaking ‘em first)- I’ll be trying this soon. I’ve used macadamias, melted coconut cream concentrate (from Tropical Traditions or Wilderness Family Naturals), plus cacao nibs and dates, in a yummy “candy”, but I just left the macadamias whole. Your recipe allows for a great presentation- thank you for posting
I have to tell you that I’ve been dying to make these FOREVER and finally did today. They are so incredibly delicious. I can’t get enough. These little cakes are also really filling so you don’t feel like you need to eat one after the other. It’s the perfect sweet treat!
Kylie awesome!!
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