Happy New Year's Eve, dear readers (all 5 of you)! This year has been a bucking bronco of a ride, and I am glad to see it hit the road.
Our neighborhood is a bit of a mess during New Year's eve; I think it's safe to say the majority of our neighbors do not purchase their fireworks from "traditional" sources. We have three big dogs that usually panic at huge fireworks, so we'll bring them in and give them tranquilizers (thank god for our lovely vet). This year, we have early plans and will be home before the really big illegal fireworks start, plus, we're old and can't stay up later than 10pm and don't want to be on the road on NYE. In other words, get off my lawn.
We had too many desserts for our Christmas dinner, and I ended up not making the raw lime pie/cheesecake (really, when it's raw, there's not much of a difference). So, in honor of saying goodbye to this somewhat crappy year, I'm making Raw Exorcist Lime Bars for our dessert tonight.
I know what you're thinking. What in the fresh heck are Raw Exorcist Lime Bars? When I was researching (aka, my best friend, google) raw lime cheesecake/pie recipes, most of them use a mixture of cashews, avocado, and coconut milk/oil. The end result is delicious, but the color created by the avocados is a match to the green used in that infamous scene from the The Exorcist. They'll be a perfect breakfast for your hangover on Monday!
Raw Exorcist Lime Bars
1 c chopped cashews (I used salted and roasted cashews, but raw are fine here)
1/2 c chopped (pitted!) dates
1 T lime zest
Juice from 1 lime
*add salt to taste if you are using unsalted cashews. You can also use your choice of nuts (pecans, walnuts, etc.)
2 ripe avocados (2-3 medium sized avocados, or 2 large)
1 c maple syrup (you can also use agave syrup)
1/4 lime juice
1 T lime zest
1 t vanilla extract
Note: you will need a cuisinart or a high powered blender to make this recipe.
Place chopped cashews, dates, lime zest, and lime juice in cuisinart and
pulse until the mixture starts to come together in a sticky ball. It's ok if there are a few pieces of nuts, but it should be a smooth, thick, paste. Scrape mixture out into an 11 x 7 baking pan and, using your palm or spatula, press evenly into pan. You could also use a pie pan, springform pan, or muffin tins for individual tarts. You may want to double the recipe if you want a thicker crust. Place in freezer while you make the filling.
Give your cuisinart or blender a rinse and blend the avocado, maple syrup, lime juice, zest, and vanilla extract until thick and creamy. Depending on what type of blender or cuisinart you have, it may take a few minutes to get the right consistency of the filling. The goal is a thick, rich filling without any lumps. Taste and adjust sweetness (and maybe a pinch of salt if needed). If you are using agave syrup, you might want to start with less than a cup and work up to your desired sweetness.
Remove crust from freezer and evenly spoon filling into pan. Wrap with plastic and place in the freezer for at least two hours or until frozen solid.
Remove from freezer 10 minutes before you would like to serve. The bars will start to soften the longer they are out of the freezer. For an extra treat, serve with coconut whipped cream. Oh She Glows has an excellent recipe.
Happy New Year's Eve!