Frozen Key Lime Pie
(adapted from the minimalist baker)
pie crust (I used and pre-baked this staple one)
1 cup raw cashews, soaked for 4-6 hours (or overnight), then drained
3/4 cup light or full fat coconut milk, well shaken
1/4 cup coconut oil, melted
3-4 large limes or 6-7 key limes (1 Tbsp zest, 1/2 cup juice)
1/3 - 1/2 cup agave nectar (depending on preferred sweetness)
1. Make and bake pie crust according to directions.
2. Add all filling ingredients to a blender and blend on high (or liquify) until creamy and smooth. Taste and adjust flavor as needed, adding more lime zest/juice for more tart, or more agave for added sweetness.
3. Pour filling into pie crust. Top with a bit more lime zest and loosely cover.
4. Freeze for 2-4 hours or until firm. Remove from the freezer for 10-15 minutes to thaw before serving.
Chickpea noodle soup with lots of fresh sage and chilies - so good