Creamy Cashew Lime Bars Or Pie Recipes
CASHEW CRUSTED KEY LIME PIE WITH A WHIPPED CREAM FRUIT COULIS
Steps:
- Preheat the oven to 325 degrees F.
- Grease a 9-inch pie pan and set aside. In a small bowl, mix together the cashews, graham cracker crumbs, 1/2 cup sugar, and the melted butter (you may choose to process the cashews and graham crackers in a food processor to finely grind them). Press crumb mixture into the bottom and sides or pie pan.
- In a medium mixing bowl, combine the sweetened condensed milk and egg yolks until smooth, mixing either by hand or with an electric mixer. Slowly add the Key lime juice and mix to incorporate. Pour into the unbaked crust and bake for 50 minutes or until center is set. Cool pie to room temperature; then refrigerate for several hours.
- When pie is cool, make the whipped topping. In the bowl of an electric mixer, whip the heavy cream, orange zest, and remaining 2 ounces of sugar until it has reached the consistency of whipped cream. Spread whipped topping evenly over the cooled pie. The pie can be served immediately or allowed to set before serving.
CREAMY CASHEW LIME BARS (OR PIE)
This dairy-free recipe can be made as bars or a pie - it's thick, creamy, and full of limey goodness. Be sure to keep it refrigerated, as it relies on coconut oil to keep its shape.
Provided by Maya
Categories Desserts Cookies Bar Cookie Recipes
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Combine walnuts, coconut sugar, 2 tablespoons coconut oil, and 1 tablespoon honey in the bowl of a food processor; pulse until fine, moist crumbs form, about 3 minutes. Press the crust mixture into the bottom of a 9-inch square baking dish.
- Place cashews, lime juice, 1/2 cup honey, 5 tablespoons coconut oil, 1 tablespoon lime zest, and salt in a blender. Blend together until very smooth, about 4 minutes. Pour filling mixture over prepared crust.
- Refrigerate until set, at least 20 minutes. Top with 1/2 teaspoon lime zest before serving.
Nutrition Facts : Calories 470 calories, Carbohydrate 48.2 g, Fat 31.6 g, Fiber 1.9 g, Protein 5.7 g, SaturatedFat 13.2 g, Sodium 182.5 mg, Sugar 39 g
CREAMY CASHEW LIME BARS (OR PIE)
This dairy-free recipe can be made as bars or a pie - it's thick, creamy, and full of limey goodness. Be sure to keep it refrigerated, as it relies on coconut oil to keep its shape.
Provided by Maya
Categories Bar Cookies
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Combine walnuts, coconut sugar, 2 tablespoons coconut oil, and 1 tablespoon honey in the bowl of a food processor; pulse until fine, moist crumbs form, about 3 minutes. Press the crust mixture into the bottom of a 9-inch square baking dish.
- Place cashews, lime juice, 1/2 cup honey, 5 tablespoons coconut oil, 1 tablespoon lime zest, and salt in a blender. Blend together until very smooth, about 4 minutes. Pour filling mixture over prepared crust.
- Refrigerate until set, at least 20 minutes. Top with 1/2 teaspoon lime zest before serving.
Nutrition Facts : Calories 470 calories, Carbohydrate 48.2 g, Fat 31.6 g, Fiber 1.9 g, Protein 5.7 g, SaturatedFat 13.2 g, Sodium 182.5 mg, Sugar 39 g
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VEGAN CASHEW CREAM LIME PIE {GLUTEN-FREE} | POWER …
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Reviews 4Servings 1Cuisine AmericanCategory Dessert
- Crust: Preheat oven to 350F. a food processor, pulse the coconut and almonds until chopped fairly fine. Add the coconut oil; continue to pulse until mixture comes together. Press into the bottom of a 9-inch tart pan.
- Filling: In a high speed blender, puree all of the filling ingredients, except for about 2 teaspoons of lime zest, until completely blended and smooth (stop to scrape down sides of blender several times). Scrape into cooled crust, smoothing the top. Sprinkle with reserved lime zest.
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- Preheat oven to 350°. Line mini-loaf pans or muffin tins with parchment paper. In a medium bowl, combine quinoa flour and next 11 ingredients; mix well. Gradually add the coconut oil, mixing until moistened and well incorporated. Stir in lime juice.
- Portioning with 2 heaping tablespoonfuls, transfer mixture to prepared pans and press evenly into pans. Bake until bars are lightly browned around the edges, 12-16 minutes. Let bars cool in pans. Top with Maple Lime Cashew Cream (see recipe) and a sprinkling of lime zest. DO AHEAD Bars will keep for 3-4 days in the refrigerator; bring to room temperature before serving.
- Soak the cashews in a bowl of water for at least an hour; drain. Combine cashews, maple syrup, lime juice, salt, and 1/2 cup fresh water in a blender and purée until smooth. Spread on top of Key Lime Breakfast Bars with a spoon or spatula.
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- Add the oats, pecans, dates and coconut oil into a food processor. Process until a sandy, sticky texture forms. Transfer this into a parchment-lined 8x8 baking pan. Press firmly (like really hard) into the bottom to create a crust.
- Add the soaked cashews (they need to be soaked!), lime juice and zest, syrup, coconut oil and vanilla into a blender. Blend on high until smooth and creamy.
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- Put almonds, agave, salt, and vanilla in a blender and pulse to form a sticky consistency (similar to a graham cracker crust). Add water 1 tbsp at a time as needed to help with the blending. If you are using whole almonds, you may have to blend for several minutes depending on the strength of your blender.
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- Add raw cashews to a mixing bowl and cover with boiling hot water. Let rest for 1 hour (uncovered). Then drain thoroughly.
- In the meantime, preheat oven to 350 degrees F (176 C) and line an 8x8 inch baking dish with parchment paper (adjust number/size of pan if altering batch size).
- Add oats, nuts, sea salt, and coconut sugar to a high-speed blender and mix on high until a fine meal is achieved.
- Add melted coconut oil, starting with 3 Tbsp (45 ml) and adding more if it's too dry. Pulse/stir with a spoon to combine until a loose dough is formed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil.
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