Lime cream cake

I've had many a pinterest fail.  Not necessarily fails because I couldn't do something (although I keep things pretty simple when it comes to what I pin so don't be too impressed) but because things just don't taste as good as they look on pinterest.  

This dessert isn't one of them.  It is really good.  Good enough that the hubs got into it one night after I went to bed.  It's almost like a key lime pie, except it's denser.  I preferred it frozen but a little thawed so I kept it in the freezer and took it out about thirty minutes before I wanted to eat some.    

I actually made a small batch this first time (why waste all those cashews if it wasn't going to be good!) but the next time I make it, I'll make a full batch.  It's a good healthy dessert to have on hand to satisfy your sweet tooth.  Also, I added more lime juice than the recipe calls for because I prefer a limier (is that a word?) taste, but of course do that according to your own taste buds.  Enjoy!


 1 cup almond meal (basically almond flower - it can be found at Trader Joe's for cheap enough that it's worth buying instead of making.  If you don't have a trader Joe's, I'd probably make your own in a food processor because it's more expensive at Whole Foods, etc).
 3-4 medjool dates (or 1-3 tablespoons maple syrup - I used dates)

2 1/3 cup macadamia nuts or cashews, or a combo of the two nuts, soaked in water for several hours if not overnight
1/2 cup coconut oil
1/2 cup honey or maple syrup
1/3 cup fresh lime juice
about 2-3 tablespoons lime zest (about 6-8 limes)
1/4 cup water


Place almond meal and dates into a food processor and pulse till combined. Spoon crust into a pie pan and press into the pan. Set aside.

Place nuts, honey, lime juice, lime zest and water into blender. Blend for a little bit and then add coconut oil. Continue to blend until everything is well blended and the batter is smooth. Adjust lime taste to your liking and add more or less juice or zest.

Spoon lime filling on top of the crust.

Place in freezer and let set for a few hours.  Remove from freezer and keep in refrigerator until ready to enjoy (or keep in the freezer and remove thirty minutes before eating).

Original recipe here