KEY LIME MINIS

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Key Lime Minis – Raw Cashew Mini Cheesecakes

As I mention in my previous post, the CHOCOLATE HAZELNUT CAKE that I made for my daughter’s birthday, I will be making something for my son in law’s BD, in August, I just don’t know what yet. Also, his sister made the BD cake as I predicted, because she always does, lol! Nevertheless, I didn’t know that he loves key lime pie, therefore my daughter asked me to make these Key Lime Minis for him.

I never made any key lime dessert before, but I will be for sure again! Their flavor is truly different from regular limes and if you can’t find them in your supermarket, you may use Key Lime Extract. Although I am not sure how it works because I have not try that yet. Fortunately, one of our local supermarkets offers the real Florida Key Limes, so I didn’t need to.

Well, the main thing is that everybody including my son in law loved these delicious Key Lime Minis. I will be making key lime pie in the future for sure.

By the way, do you like key lime pie and have you made it before? There is so many options that I have, but I didn’t decided yet, whether I will make it raw or baked. Well, will see! If you have any ideas, I will be happy if you would share it with me.

Thank you for visiting and have a wonderful weekend!

KEY LIME MINIS

Raw Cashew Key Lime Mini Cheesecakes
Raw – Vegan – Gluten Free –Refined Sugar Free
Prep Time20 mins
Active Time45 mins
Resting Time8 hrs
Total Time9 hrs 5 mins
Course: Dessert
Cuisine: American, Vegan
Keyword: gluten free dessret, gluten free recipe, raw vegan, raw vegan cheescake, refined sugar free dessert, vegan dessert, vegan recipe
Yield: 8

Equipment

  • Food processor, silicon, muffin pan, double boiler, piping bag, ice cream scoop

Materials

  • CRUST
  • 1 cup pitted Medjool dates soaked for 15 minutes and drained
  • ¼ coconut oil melted above the steam in double boiler pot
  • ¼ cup of raw almonds
  • ¼ cup of raw pumpkin seeds
  • ¼ cup of pecans
  • ¼ cup of Brazilian nuts
  • 1 tsp pure vanilla extract
  • Pinch of Himalayan pink salt
  • FILLING
  • 2 cups raw cashews soaked for 6 hours
  • ½ cup of canned fat coconut cream
  • 1/2 cup of coconut water
  • ½ cup of lemon juice
  • 1/3 cup of maple syrup
  • 1 tsp pure vanilla extract
  • ¼ coconut oil melted above the steam in double boiler pot
  • 1 tsp key lime zest
  • juice from 8 key limes
  • ¼ tsp green spirulina
  • 4 key limes to decorate

Instructions

  • CRUST
  • Blend the dates with coconut oil and salt in a food processor until smooth.
  • Add the nuts and grind by pressing the pulse button. You want the nuts remain little bit chunky.
  • Transfer the mixture into a bowl and scoop 3tbsp to your muffin pan. Best if you are using mini ice cream scoop.
  • Press each one down with your fingers t make it flat. By using piece of plastic wrap, go over each one more time making it even more flat and smooth.
  • When ready, place it into a freezer. It helps if you have tray that you can place them on, since the silicon is flimsy.
  • FILLING
  • Blend all the ingredients except spirulina in a food processor until smooth.
  • Transfer to a bowl and take your crust out of the freezer.
  • By using mini ice cream scoop, spoon, or piping bag, cover each crust. It will take about 6tbsp.
  • When ready, tap the pans lightly to make them settle.
  • Place them into a freezer over night.
  • Divide the leftover cream in two halves and mix one half with ¼ tsp green spirulina. You may add tiny bit more if you like greener.
  • Store the cream in two sealed containers in a refrigerator.
  • Remove them from the silicon pen the next day and decorate with the leftover cream.
  • Fill the piping bag with both colors and test making sure both colors coming out evenly.
  • Decorate your cakes and place into a refrigerator or leave it out for ½ hour before serving.

Notes

You can keep these cakes stored in the freezer up to month, if stored in sealed container. In a refrigerator they can be store up to 3 days.

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