Sunday, May 19, 2013


i have a huge sweet tooth. sometimes i have control of it and sometimes i just let it run wild :)
both of these recipes are very different from one another but they are both relatively straight forward. for mother's day i wanted to use up the rest of the key lime juice i have (no luck) but also wanted to make something healthier than the strawberry coffee cake i had made last week (i'm behind on post, but it was pretty good, but i needed to add more sugar)

this key lime mousse pie is completely raw. the crust is unbelievable and would make a great energy bar. the filling is really creamy and rich and it's nice and tart w/ the key lime. i adapted the recipe from here w/ some tweaks. 

Raw Key Lime Mousse Pie 
(makes one 9" pie)
1 c quick oats
1 cup shredded coconut*
1/2 c almonds
1/2 c pitted dates
2 tsp vanilla extract
2 T key lime juice
Dash of salt
*The recipe calls for unsweetened but I can never find unsweetened so I just omitted the sugar they call for

4 large ripe avocados
3/4 c key lime juice
1/3 c honey
2 tsp vanilla extract

Pulse the crust ingredients in a food processor and blend until dough like. Spray or grease a 9" pie pan and press the dough evenly into and up the sides of the pan. Food process all the mousse ingredients and pour over the crust. Chill in the fridge or freezer depending on your texture preference for at least 3 hours (we chilled in the fridge and it took longer than 3 hours for it to hold.)

these cookies on the other hand are not raw but the recipe is very straight forward and took all of one hour to whip up start to finish and only has 4 ingredients. how easy is that? the coconut macaroons i've ever had have to be the ones at presti's in little italy, cleveland (not completely random, s4 is studying there). but these little suckers are so quick and easy and kind of taste like a denser coconut goodness of angel food cake. i had to take a picture really fast before the family descended onto them.

Coconut Macaroons (from Alton Brown)
4 egg whites
Dash of salt
1/2 c sugar
8 oz sweetened shredded coconut (could probably decrease the sugar amount b/c of the coconut. I also forgot to toast before tossing them into the oven, but that probably would have made these suckers amazing)

Preheat oven to 350F. Whip the eggs and salt until white and begin to stiffen. Add sugar in 3 parts. Continue to whip until the whites are very stiff. Using a rubber spatula fold in the coconut. Drop by teaspoonfuls onto silpat, parchment paper or a greased surface about 1 inch distance from one another. Bake for 15-20 minutes or until golden brown on the outside (they will be deliciously soft on the inside).

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