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!
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.
- 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)
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.
- 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
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
- 1 cup coconut flakes
- 1/2 cup almond meal
- 3 dates
- 1 teaspoon vanilla extract
- 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!
Lori and Michelle