Limes Selection and Storage
Firm thin skinned limes seem to be juicier than thick skinned, but you won't know this until cutting into one. Look for smooth-finely grained skins and heavy weighted limes. Avoid limes with soft areas or dull patches.
Limes will stay fresh at room temperature for about one week. I store mine in special produce bags that keep them from over ripening. When I have excessive qualities of limes from friends, I juice them and pour the nectar into ice cube trays. Freezing the juice provides me with tablespoons of lime juice whenever needed for salad dressings, desserts or sauces.
I find that ethnic markets provide the best prices and freshest selections for limes.
Jarrow's Organic Extra Virgin Coconut Oil
I love to use Jarrow's Organic Extra Virgin Coconut Oil with this recipe because it has a beautiful fragrance. I found a great value at iHerb.com and you can save $5 if you use the coupon code, BET563 when you check out. Buy the 32 ounce size for the best savings. I promise you'll love this product!
Vegan Desserts Vegan Key Lime Dessert Bars
Vegan Key Lime Dessert Bar
I love Key Lime Bars for the taste and ease of creation. I found that Key Limes are the least expensive at ethnic grocery stores. In the San Diego area they sell for 99 cents a pound. So this is not only a tasty dessert, but very affordable. I’ve told you what brands of ingredients I use, but you could use Jarrow Organic Extra Virgin Coconut Oil or another brand of vegan spread instead of Earth Balance. Remember, recipes are only a starting place. Use your imagination and experimentation to make each recipe your own.
Although I used key limes in this recipe, you can substitute lemons or limes. Many of my friends have citrus trees and this recipe is a great way to use extra limes or lemons. I L-O-V-E Lemon Bars and at the bakery in our town they charge $2.75 for a small square bar and it is not vegan. In the pursuit of vegan perfection, I decided to see if it was possible to create the same taste using all vegan ingredients. The result was better because the filling is thicker than the shortbread cookie crust. Try it yourself and tell me how you enjoyed it!
Ingredients for the Vegan Cookie Crust
1/4 cup Jarrows Extra Virgin Coconut Oil, order from iHerb
1/4 cup Earth Balance Organic Spread
1/4 cup powdered sugar
non-stick oil spray
1 cup Bob's Red Mill Organic Unbleached Flour
rasp for zesting Cuisinart Food Processor with knife blade
glass baking dish, 10" x 7" (Ikea dish)
Vegan Cookie Crust Preparation The Oven
Preheat the oven to 350°F. Floured Baking Dish
The Baking Dish
Spray a non-stick oil spray on the interior of the baking dish. I like to use oven-proof glass containers so I can see how the crust is coloring during the baking process.
Set the dish aside.
The Vegan Cookie Crust
Use the Cuisinart Food Processor fitted with the knife blade and add the coconut oil, the Earth Balance Spread and the powdered sugar.
Turn the machine on and run until the contents are creaming and totally incorporated. You may want to stop the machine and use a spatula and scrape the sides at least once during this process. Crumbly Shortbread Crust for Lime Bars
Add the flour and pulse the Cuisinart until the contents begin to form tiny balls or just starts to come together... the mixture should be crumbly and not wet. Do NOT over mix or the crust will be tough!
Empty the crust mixture into the prepared glass baking dish and press the into the bottom of the dish evenly. I like to press the edges up slightly to create an edge crust.
Crust Pressed Into Baking Dish
Bake the Vegan Cookie Crust for about 12 minutes, then remove from the oven and set aside.
Crust After Pre-Bake
While the crust is baking, begin creating the filling mixture.
Ingredients for the Key Lime Filling
1 package Mori-Nu Extra Firm Silken Tofu, aseptic box
1 1/2 cup granulated organic sugar
pinch of sea salt
lime zest from 12 key limes
1 cup fresh lime juice (approximately 12 key limes or 8 regular limes)
4 tablespoons Bob's Red Mill Organic Unbleached Flour
3 tablespoons Bob's Red Mill Cornstarch
The Key Lime Filling Preparation The Key Lime Zest
Use a rasp and grate only the green surface of each key lime and set this aside.
Blend the Ingredients
In a Blendtec Total Blender, add all the other ingredients except the zest and blend as you would a smoothie.
Add the Zest
With the Total Blender off, add the zest and stir with a spatula.
Fill and Bake
Pour the filling evenly over the slightly baked Vegan Cookie Crust and continue baking for another 30-40 minutes, depending on your oven and altitude. Look for evidence of tinge browning along the outside edges and then remove from the oven.
The Lime Filling
Look For A Browning Along The Vegan Key Lime Dessert Bar Filling Edges
Cool Place it on a wire rack to cool.
The Golden Brown Bottom and Edges Of Perfectly Baked Vegan Key Lime Dessert Bars
Once the baking dish is completely cooled, cover with plastic wrap and refrigerate. This will make cutting the Vegan Key Lime Dessert Bars easier.
To serve the Vegan Key Lime Dessert Bars, cut into large or small bars. Just before presentation, dust the bars and plate with powdered sugar. Cut small, these are perfect for an afternoon tea party or when cut larger, a late night snack that won't keep you up from caffeine.
For a really "over-the-top" decadent presentation, add some Soyatoo Whipped Topping and listen to all the ooohlala's from your diners!