A few years ago, I spend my university summer break working at Ocean Drive's infamous Cafe Milano and Cafe Med Miami, Florida.
And just having typed that line, I realise that I've been saying 'a few years' for quite a few years now!
I can't even share any of my photos with you here, because no one owned digital cameras back then. What I do have is about two hundred printed pictures, spread over three albums, stored in one of the big boxes, at mum and dad's house, in Ecuador.
The point is, no matter how long ago this was, I will always remember that even if we didn't actually stock any of twelve odd desserts on the menu apart from Keylime pie, no one would notice. Keylime Pie is what everyone came to Ocean Drive for and I've never been able to understand it... Until now.
This summer, I've been having strange cravings for limes. Not lemons, but limes specifically. I'd slice them for my tea, squeeze them over salads, blend them into smoothies, but what I'd really be thinking about is a Keylime Pie.
|Goodbye London dinner for Elliot's sister Alex|
|Hello London lunch for my sister Alissa|
I've no idea why I waited until the end of summer to come up with my own raw recipe, but it was SO worth the wait! And perfect timing too- it's been a time for goodbyes, re-unions, visitors and all kinds of smooth sailing with this creamy, tangy, and refreshing cheese-cakie dessert...
RAW FOOD KEYLIME PIE
For the equipment
Removable bottom 10 inch tart pan
For the Crust
1 Cup Walnuts, soaked 2-8 hours
1 Cup desiccated coconut
2 Cups Dates, soaked 2 hours
1/3 Cup Cacao powder
1 Cup Cashews, soaked 2-8 hours
1 Cup lime juice (about 5 large or 8 small limes)
1 medium Mango
1/3 Cup Coconut Butter, gently melted
1/3 Cup Agave
-Start with making the crust by processing the walnuts with an S Blade of your food processer
-Squeeze the water out of the dates, add them to the food processer and pulse
-When the dates appear roughly chopped, add the remaining crust ingredients and process well
-Scoop the entire mixture into a pie pan and spread it evenly over the bottom and the sides with your hands. Do not rush this process
-Start preparing the filling by blending soaked cashews and lime juice until smooth
-Add the remaining filling ingredients and blend on high. Use a tamper for a powerful blender or pulse for standard blender
-Pour the mixture into the crusted mould and lightly wiggle the pan from side to side to flatten the pie
-Transfer to a freezer
-Best served about 4 hours after freezing or if left to freeze overnight or longer, simply thaw for an hour in the fridge to soften
If you were after lime garnish like mine, thinly slice 2 limes and dehydrate for 4 hours at 115degrees F. Serve as decoration and then add to teas. Yum