Every year at about this time I start to get the winter blues. I start dreaming about warmer weather and wishing the sun would shine a little longer and a little brighter. In reality I just want summer to hurry up and get here so that I can eat fresh vegetables that come straight from the farm, wear dresses, and spend more time in the woods without freezing my tush off!

During these longing for warmer weather days I usually turn to my memories to keep me warm for what seems like the last few endless months of winter. These memories usually revolve around exquisite times spent in warmer locals; my college reunion in Mexico, a dear friends wedding in the Dominican, holiday breaks in Florida, lazy summer river trips in Vermont and endless summer days spent hiking and kayaking. Recently however, I have been dreaming of Key West and its funky southern charm and endless ocean views.

Not to long ago I spent an amazing weekend road tripping down US 1, taking in all the sun drenched beauty of the Keys, drifting down Duval Street in a lazy southern gait, taking in the gorgeous sunset over cocktails all while enjoying perfect weather, perfect company, and perfect key lime pie! It is amazing how a memory can be associated with a smell or taste.

When in Key West you can not pass on the Key Lime Pie and it just so happened that after finishing a delightful dinner at Blackfin Bistro the waitress announced that they had key lime pie as a special dessert, yes it seemed that destiny had intervened and I was meant to taste that delicious tart confection and boy was it worth it!

As you know, I follow a fairly healthy diet which does not include very many sweets, the occasional indulgence suits me just fine and more often than not if I am craving something sweet I will try to remake it so that at least there are some health benefits. Today, in my day dreamings about Key West and that amazing fantasy of a key lime pie, I decided that perhaps a raw vegan key lime concoction was in order.

Traditionally, key lime pie is made with sugar, eggs, cream, and key limes! As I am in the northeast, regular limes, which are a powerful alkaline forming food, had to due. In substitution of the sugar, eggs and cream a combination of coconut milk, soaked cashews, and agave were used to create a creamy, rich, tartness that is reminiscent of the Keys. I hope that you enjoy this healthier but equally delicious version of key lime pie!

Raw Vegan Key Lime Pies with Walnut and Raisin Crust

2 4.5in Pies

Crust:

1 cup Walnuts

1/2 cup Raisins

1/4 cup Unsweetened Coconut

1 tbs Coconut Oil

Dash Pink Himalayan Sea Salt

Filling:

1 cup Raw Cashews (soaked overnight and drained)

Zest of 1 Lime plus additional for garnish

Juice of 2-3 Limes

3/4 cup Coconut Milk

1/4 cup Coconut Oil

1 tbs Vanilla Extract

2 tbs Agave

1/2 Avocado (for color and creaminess)

Dash of Pink Himalayan Sea Salt

In a food processor add the walnuts, raisins, coconut oil, coconut and salt. Process until a the ingredients begin to form a ball, about 2 minutes. Press the mixture into the bottom of the tart pans. Instead of using 2 small tart pans you could use 1 larger one or make mini key lime pies in a mini muffin pan. Place the crusts into the refrigerator to set while making the filling.

For the filling, place the cashews, coconut milk, zest, lime juice, agave, vanilla, and melted coconut oil and salt into a food processor. Process until smooth, adding in the avocado to thicken and to lend a green color. Scrape down the sides and stir. Taste, add more lime juice for a tarter filling or more agave for a sweeter filling based on your preference. Blend again ensuring a smooth filling. Poor the filling into the tart pans, top with additional lime zest and place in the freezer for 2 hours or until set.

Remove from the freezer and enjoy immediately or let sit for 10 minutes before eating.

Enjoy and healthy eating!