individual key lime pie (gf, df, refined sugar free and no bake (oh my!)
This summer has been a good one. An ungodly hot one but by golly a good one. I got to take a road trip with my brother to Santa Fe, New Mexico for a destination wedding which was wonderful. We stopped at White Sands Monument along the way for a hike and SOME PHOTOS. I was home for less than 24 hours before taking off again for a week of ultimate relaxation at ALYS BEACH. Not long after that I celebrated being on the earth for a quarter of a century.
Turning another year older left my mind on the concept of change. On how I am grateful to no longer be the person I was ten years ago and how grateful I am that I will no longer be the same person I am now in another ten years. I love how we were created to evolve, to learn, to change. It’s a powerful thing to realize that we can constantly grow into a better version of ourselves – if only we are willing. And I think that is the tricky part. Being willing. The older I get the more of a fight it is to stay hungry for learning and growth. The temptation to plateau is so strong but so unsatisfying if you give into it for too long. So while I don’t know what for sure this next year will bring I hope that I can look back on it knowing that each day I chose to be willing to change.
And that concludes life lessons with Kelly.
Some recent loves of mine : It won the Pulitzer last year so chances are many of you have read or are planning on reading it but (to my great sadness) I just finished THIS book. It’s lovely and sad and beautiful written. Please read it. Do you like really rad lady musicians? Then you’ll like THIS HUMAN. Do you like to laugh and distrust cats? WATCH THIS.
Ingredients for key lime filling:
- 1 cup raw cashews, soaked for 4-6 hours (or overnight), then drained
- ¾ cup light or full fat coconut milk, can well shaken
- ¼ cup coconut oil or butter or a combination of both, melted
- 3-4 large limes, squeezed,( ½ cup juice)
- 1 tbsp of lime zest
- 1/3 – ½ cup of honey, taste as you go to decide on amount of sweetness
For the coconut pecan crust:
- 1 cup of raw pecans
- ½ cup of cashews
- ¼ cup of shredded coconut
- 1 ½ tbsp of pastured butter or coconut oil, melted
- 1/8 tsp of sea salt
For the filling:
1. Place all of the key lime filling ingredients into a high speed blender and blend until smooth and creamy. Set aside until pie assembly.
For the crust:
- Preheat the oven to 375 F and prepare a baking sheet lined with parchment paper.
- Toss the cashews and pecans and the butter/oil together and spread out on the baking sheet.
- Bake for 5 minutes then removed from the oven and stir in the shredded coconut. Bake for another 5 minutes or until nuts and shredded coconut are nicely toasted.
- Put the pecan mixture and sea salt into a food processor and process until it is roughly fine meal.
To assemble the individual key lime pies:
- I recommend using mini mason jars for this- alternatively you could use a muffin tin lined with muffin cups.
- First layer 2-3 tbsp of the pecan crust into the bottom of the jar then 3-4 tbsp of the key lime pie filling.
- Place in the freezer for 3-5 hours or chill in the fridge overnight.
- Top off with whipped cream or whipped coconut cream.
adapted from THE MINIMALIST BAKER