Recipe Review: No-Bake Vegan Key Lime Pie

It’s very quiet here at home. Almost everyone has gone off for the weekend – for work or play – leaving three of us to fill the big house. This is what I call vacation! :D

(Don’t get me wrong, dear family, I love you all so much, but…) Sometimes quiet is bliss – and cooking for three is SO much fun!

Most of the time, I post recipes I’ve created – either from scratch or from a recipe I got out of a cookbook, online, or elsewhere, and made completely unidentifiable by total revamping, but today I’m doing something different. Because today I tried this delicious Key Lime Pie that is so yummy (and healthy) you won’t believe it. I didn’t change it much, so I didn’t want to do a full post about it, but I wanted to share it with you, my readers, because I know ALL of you appreciate great food and most of you are all about healthy eating.

So read my take on this fascinating recipe and tell me if you don’t want to try it out right this very minute!

POP Key Lime Pie

Photo from

Review Spotlight: No-Bake Vegan Key Lime Pie – Cheap Clean Eats by Cassey Ho over at Blogilates

My first thought: Hmmm…I don’t know about this. Avocado in Lime Pie??? Is it worth trying if I waste two whole avocados? (Avocados are a precious commodity around here!)

I decided it was.

The crust, made of walnuts and dates alone,  is so easy and delicious I had a hard time not eating it with a spoon.  The filling was easy as well and boasts only four ingredients – avocado, lime, stevia and tapioca flour (optional). Just put everything in the food processor and blend. I found it a bit difficult to get all the avocado lumps out, but persistence paid off with a delightfully smooth, lime green texture. The taste test revealed a rather chalky feeling from the tapioca flour, but after chilling, there were no chalky traces left.

I made it about 4 hours ahead of time and put it in the refrigerator. I was rather afraid that the avocado would brown, but the perky green color stayed true.

Changes I made or will make later: I used 2 Tablespoons of raw, local honey instead of stevia. I just don’t like the artificial aftertaste it leaves in my mouth, but using stevia cuts both calories and sugar grams. Honey, on the other hand, supplies added nutritive value and energy for active lifestyles.

I didn’t soak the dates because I’m lazy like that. The crust blended fine for me without soaking.

I did the chilling in the refrigerator instead of the freezer since I wanted more of a pudding texture.

I think I would add 1/2 to 1 more lime next time, just to get more of that wonderful limey “pizZang”. PizZang NEEDS to be a word, don’t you think? A mixture of pizzazz and zang (which should be a word, too, because I use it all the time)  needs to be in the next dictionary, pronto! )

Health rating: 5 stars

Taste rating: 4.8 stars

Taste tester’s ratings (on a scale from 1 [not good]-10[awesome]): As a healthy dessert: 7-8 and 10. As an over all dessert: 7-8 and 7

Make it again? Yes! Definitely. This recipe is not only fast and easy to whip up, but it’s vegan, gluten-free, dairy free, grain free and processed sugars free. I think it will make everyone happy…unless someone doesn’t like lime.

Who doesn’t like lime???

So, is this a dessert you want to try? If you need more convincing, head on over to Blogilates and Cassey will show you how to make it. She even tells you how much it will cost and the calorie count! You’ll find complete instructions and the ingredient list over there.


Ambrosial Brownies ~ Easy & Grain-Free

First things first folks, a note on the title…

I was going to call this recipe Decadent Chocolate Brownies, but, on a whim, looked up the word decadent in the dictionary. See, I have this tendency to throw words out there that I’ve heard all my life. I know the context they <usually> are used in and the general idea behind the word, but sometimes I’m surprised when I look them up. Well, decadent was one such surprise and, since I didn’t want to deceive my readers into thinking I’m giving them a recipe for brownies that were in “the process of falling into an inferior condition or state, deteriorating or decaying”, I chose a more appealing word and one that doesn’t so readily come to mind, or didn’t until today – ambrosial. The definition is a favorable fit for these chocolatey brownies – “exceptionally pleasing to taste or smell; delicious or fragrant. Worthy of the gods; divine.”

So there you have it!

IMG_9625 copy

I don’t believe you’ll find an easier recipe for brownies, so without further ado I bring you…

Ambrosial Brownies

1 c. butter or coconut oil

1 c. sucanut, organic cane sugar or coconut palm sugar

1/2 c. unsweetened  cocoa powder

3 eggs

1 T. vanilla

3 T. coconut or almond flour

1 c. chopped nuts (optional)

1 c. dark chocolate chips (optional)

  • Heat oven to 350 degrees.
  • Melt butter in a medium sized sauce pan. Remove from heat and add sugar, cocoa powder and vanilla. Whisk until smooth.
  • Add eggs and beat to combine. Stir in nut flour and then nuts and chocolate chips.
  • Pour into a buttered cast iron skillet, 12 muffin cups, or a 9×9 casserole dish. (For easy greasing, place a small amount of butter in your dish and put in the heating oven for a few minutes until the butter starts to melt. )

Bake the skillet sized pan for 20 minutes.


Bake muffin tins for 15 minutes.


Allow to partially cool to avoid burning your tongue and enjoy with whipped cream or ice cream.


Can someone explain to me why decadent ever became a popular word to describe food?