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
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
Blend all together and press into 9-inch pan
8 ounces mango puree 1 tsp. ginger, fresh, grated 1 ounce sugar, powdered, sifted
1 tbsp. non-dairy creamer, vanilla
Combine all ingredients. Refrigerate 1 day ahead.