As we approach the final days in this Summer’s cauldron I am looking for ways to make great food without starting up the stove. This sweet retreat from the heat came at the perfect time. August rays were baking this girl’s will to create anything that had to do with stove, grill or oven. I don’t know about you, but I am ready for Fall’s bounty and cooler temps.

Well, a  few weeks ago I was asked by a neighbor to prepare a 5 course vegan, raw dinner for him and his soon-to-be fiancé (he was asking her hand in marriage after dessert as a surprise). The meal had to be vegan and raw. Cooking both vegan and raw is not as complicated as one might think, but as for a dessert, well, that was throwing me off a bit until I found an old recipe for Key Lime Pie. Taking a few principles of a traditional summer dessert and switching them for my client’s needs was a snap. RVs (as I like to call them - Raw Vegans) can create some of the most creative dishes from few ingredients that mimic traditional treats and this recipe highlights that fact. Under 10 ingredients that only need the help of a food processor and some refrigeration and you will have yourself the most creamy, tangy and delicious dessert you’ve had in a long time and all without breaking a sweat.

The very simple ingredients for this no cook dessert: Macademia Nuts, Dried Apricots, Avocado, Lime Juice, Coconut Oil, Shredded Coconut, Agave and Sea Salt.

In a food processor combine the Macacamia Nuts, Dried Apricots, Dried Coconut Flakes and a pinch of Sea Salt.

Blend until coarse.

Press the crust mixture into the cups. Here I used crystal parfait glasses. Fancy!

In the food processor combine the flesh of two Avocados and the juice of 4 Limes.

Next add the Agave Sweetener. If you are vegetarian you could use honey instead.

Then add about 1/4 cup of Coconut Oil. When a jar of Coconut Oil is left out for a few hours at room temperature it becomes liquid. This is how you want the oil when you add it to the mixture. When the oil is kept in a cool place, say like the fridge, it becomes a solid. This is what makes this Key Lime filling firm. Plus it adds a nice tropical flavor.

Add a pinch of Sea Salt and blend until completely smooth.

Fill the cups to the top, leaving a bit of crust showing at the edges.

Cover the Tartlets with some plastic wrap and refrigerate at least one hour. Garnish with some lime twists and serve. Who knew that something this easy could taste so good and be so good for you!