When life gives you limes....
You take what you get and make something delicious. That is exactly what I did here. Let me start off by saying that I am NOT a fan of typical cheesecake or key lime pie. In fact, I do not really like pies that much. Something about the texture throws me off. I love me some sweets but I always find that store bought lime or lemon desserts remind me of Mr. Clean or other various cleaning products. So artificial! Am I alone in this one!? Everyone I tell that to looks at me like I have two heads.
Anyways, this is not a typical cheesecake or lime dessert and I happen to REALLY enjoy it, not because I made it but maybe it is because it is real. Made with wholesome ingredients. It is dairy free, gluten free, refined sugar free! Let's also be clear here, you don't have to be half baked when you eat it (no judgement) but this pie is half baked (crust baked, filling is raw). Let's get to the fun part...
Half Baked Lime Cheesecake
This is quite simple, do not be fooled by the fact that you have to do some of it the night before. Easy peasy!
- 1 cup medjool dates (pitted- i.e. remove the pits)
- 2 cups almond flour
- Note: almond flour is ground up almonds with skins removed, almond meal is ground up almonds with skin on. I used flour but you can use either!
- 1 tbsp. vanilla bean paste (vanilla liquid can be used as well)
- 2 cups cashews (soaked overnight)
- 5 limes, juiced + zested
- 1/2 cup coconut water
- 1/2 cup pure maple syrup (or honey)
- 1 tbsp. vanilla bean paste (once again, liquid vanilla can be used as well, I just REALLY like vanilla bean and find it more flavourful)
- 1 tbsp. coconut oil for greasing the pie pan
- 1 tsp. lemon zest (if you have no idea what zest is.... it is the skin of the lime grated. Very flavourful! Now you know!)
Prep Work (Night Before):
- Soak cashews in water overnight. Make sure they are fully covered in water.
- Preheat oven to 350 degrees
- In a food processor or vitamin, combine almonds and dates until well combined. Add in vanilla bean paste.
- Grease pan with coconut oil and then distribute pie crust evenly throughout. Bake for 15 minutes.
- In the meantime, make the filling. Blend cashews until it makes cashew butter. Add in the maple syrup, vanilla bean, and coconut water. Blend until fully combined. Finally add in the juice and zest from limes. Once again, blend until fully combined and place in the fridge for the time being.
- Once the pie crust has been baked, remove from oven and let it fully cool.
- Once cooled, add in pie filling to the crust and place in the freezer for at least 4 hours.
- Remove 5 minutes before serving and top with coconut cream and zest.