Ice Box Key Lime Pie

Prep Time: 30 minutes

Ingredients:

• 1 cup walnuts

• 1/4 cup desiccated coconut (or pulse shredded coconut)

• 8 pitted dates (if they aren’t fresh, you may need to quick soak them in water)

• 3 tablespoons + 1 tablespoon coconut oil, melted

• 1 cup raw cashews, soaked for 1+ hour — or 1/2 cup raw cashew butter

• 3 tablespoons + 1 tablespoon raw honey, or maple syrup if vegan

• 1/4 cup fresh lime juice, key lime if possible (my modification: 1/8 cup lemon + 1/8 cup lime)

• 1/2 teaspoon vanilla extract

Instructions:

For crust-

1. In a blender or food processor. pulse walnuts until they are nice and chopped. Always be sure to pulse and not blend, as you will end up with walnut butter! Add pitted dates and pulse a bit more, scraping down the sides as you go.

2. Add coconut, coconut oil and honey and continue to pulse and scrape down the sides until you have a well mixed crust batter.

3. In a muffin tin, loaf tin or any other contraption you’d like to use, gently press in the crust until it’s nice and even. Place in freezer.

For batter-

1. First, blend the cashews well. Or, if using cashew butter, move to the next step and add it to the list.

2. Add the coconut oil, honey, lime juice, and vanilla. Blend well.

3. Once batter is silky, remove crust from the freezer and pour the batter on top.

4. Place back in freezer and wait these bad boys to firm up!

5. Once frozen, you will need to give them a few minutes out of the freezer and then they are ready to enjoy!

Store in the ol’ ice box. Depending on container, they have the ability to keep for quite a while!