Key Lime Pie or Ice Cream

I have a bucket of limes sitting on my counter so decided to revisit an old favourite healthy treat. If you like sweet/tart you will love this!

Raw Lime Cheesecake

Ingredients - Crust
1 ¼ cups macadamia nuts or 1 1/2 c almond total
1 ¼ cups pecans
3 ounces date paste (5 Medjool dates)
¼ tspn vanilla
1/8 tspn salt (Himalayan)
• Combine all ingredients in food processor and process until there are no large chunks.
• Press into lined spring form pan and refrigerate till needed.


Ingredients - Lime Filling
¾ cup lime juice (8 limes)*
½ cup honey
¼ cup coconut cream
1 cup avocado (2 medium)
2 tspns vanilla
1/8 tspn salt (Himalayan)
2 tablespoons soy lecithin
½ cup + 2 tblspns coconut oil (flavourless may be preferred)

• Add all filling ingredients in a high speed blender and blend until smooth.
• Pour into prepared crust. Refrigerate at least 4 hrs or until set. (or freeze for about an hour and enjoy!)


For 'Ice Cream' skip the crust and place in a deep dish. Let it thaw slightly and it should scoop out like ice cream.

Freezes well and lasts a few weeks.

*This is very "limey." Just reduce the juice for a more subtle lime flavour. I have used bottle juice before and it’s good, but not as yummy as the fresh lime!

Candy - Amended

(AMENDMENT: This candy is still my favorite. I found a problem in making it too quickly that I wanted to share with you. I got lazy and just dumped all ingredients together and blended in the food processor. It was ok, but had a funny texture. Be sure to blend the nuts first, then add the rest of the ingredients and pulse just until blended, then remove to baggie and freeze. A small thing that made a big difference.)

This is the beginning of the Sugar Season.......starting with Halloween.  I don't know about you, but if I have a plan in place I don't succumb to the candy setting out EVERYWHERE. I make the following recipe and keep it in the freezer. It is my 'go to' when I need a little sweet something with chocolate to get me through. I've given you a "Healthy Fudge" recipe before, but I tweaked that one and came up with this version, my new favorite. The fat in it is nuts and coconut oil. The sweetness is coconut syrup and stevia, a healthier choice than the white processed sugar. I hope you will give this a go. 

Chocolate Candy

3/4 cup macadamia nuts

3/4 cup cashews

1/3 cup coconut oil      

1/4 cup cacao powder  

1/4 cup coconut syrup  

3 drops liquid stevia              

1/2 teaspoon fine sea salt or Himalayan salt 

1 teaspoon vanilla extract

In food processor or blender, put macadamia, cashews and coconut oil and blend until it starts to "butter" a bit, but still has chunks. Add remaining ingredients, blend until completely mixed, scraping the sides to mix well.  Pour into a baggie, flatten out and freeze. When frozen, tear open the baggie, cut into bite size pieces. Put into a container and return to freezer. This will melt at room temperature so store in freezer or refrigerator. 

(Be sure to remove any plastic that sticks to the candy!)