[et_pb_section fb_built=”1″ specialty=”on” _builder_version=”3.22″][et_pb_column type=”2_3″ specialty_columns=”2″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_row_inner admin_label=”Row” _builder_version=”3.25″][et_pb_column_inner saved_specialty_column_type=”2_3″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_image src=”https://karlasalinari.com/wp-content/uploads/2018/03/Key-Lime_Final-2b_edited.jpg” align_tablet=”center” align_last_edited=”on|desktop” admin_label=”Image 3″ _builder_version=”3.23″ always_center_on_mobile=”on”][/et_pb_image][et_pb_text admin_label=”Intro” _builder_version=”3.27.4″]

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Crust Ingredients

½ cup hazelnuts

6 Medjool dates, pitted and chopped

1 tbsp vegan butter, melted (can substitute for coconut oil)

½ tsp vanilla extract

1/8 tsp Pink Himalayan salt

Filling Ingredients

1 ½ cup raw cashews, soaked 3-4 hrs

½ cup unsweetened almond milk

3 tbsp coconut oil, melted

1 ½ tbsp monk fruit sweetener (can substitute for maple syrup)

6-7 key limes (1 tbsp zest + ½ cup juice)

1 tbsp nutritional yeast

1 tsp vanilla extract

¼ tsp Pink Himalayan salt

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Instructions

Crust: Preheat oven to 375 degrees F. In a food processor, pulse hazelnuts until partially broken. Add dates, butter, vanilla extract and salt and process until a dough is formed. Transfer to a 7.75-inch mold and press to form an even layer. Transfer mold to preheated oven and bake for 10-12 min or until golden brown. Remove and let cool.

Filling: Rinse and drain cashews. Blend all filling ingredients on high until smooth and creamy. Pour filling over base of crust, cover and freeze for at least 3hrs. One hour before serving, remove from mold and place into the refrigerator. Garnish with fresh key lime zest, serve and enjoy.

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