Here’s a little something different for you, dear readers. A delicious creamy, no-bake dessert that is sweet, but not overly so–with the tangy influence of key lime juice and a hint of ginger.
Key Lime Icebox Pie
3 ½ cups cashews, raw, soaked
¾ cups key lime juice
¾ cups agave nectar
1 cup coconut oil
½ cup water
2 teaspoons vanilla
½ teaspoon salt
1 recipe gingersnap cookie crust
Method:
Blend all together and freeze overnight. Move to fridge for at least an hour. Serve chilled.
Gingersnap Cookie Crust
2 cups ginger snap cookies, finely crushed
1 tbsp. sugar
4 tbsp. vegan margarine, melted
Method:
Blend all together and press into 9-inch pan
Mango-Ginger Coulis
8 ounces mango puree
1 tsp. ginger, fresh, grated
1 ounce sugar, powdered, sifted
1 tbsp. non-dairy creamer, vanilla
Method:
Combine all ingredients. Refrigerate 1 day ahead.
Lovely!
Thank you, Susan! That means a lot coming from you 🙂
This looks absolutely gorgeous!
Thanks, Izzie!
oh wow! this looks soooo good!!!!
Thank you, veggablonde!
Reblogged this on Chef Ceaser and commented:
This is great
and it looks beautiful too! 🙂
Thanks, trudi!
I love key lime anything, and this looks delicious! I especially appreciate that it’s chilled.
Yes, super easy to make. It’s a once in awhile treat 🙂