Key Lime Minis or Raw Cashew Mini Cheesecakes is a refreshing and guilt free summer dessert. Absolutely delicious and satisfying too.
As I mentioned in my previous post, the CHOCOLATE HAZELNUT CAKE that I made it 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 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. However, I am not sure how it works because I have not tried 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? I have so many options, but I haven’t decided yet whether I will make it raw or baked. Well, will see! If you have any ideas, I would be happy if you would share it with me.
I truly hope you like this recipe and you will try it. I would love to get your feedback. Thank you for visiting and have a wonderful week!
KEY LIME MINIS
Equipment
- Food processor
- silicon muffin pan
- double boiler
- piping bag
- ice cream scoop
Ingredients
- 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.