Key Lime Icebox Pie with Mango-Ginger Coulis – Melanie daPonte

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.