Key Lime Teasecake by
2 cups walnuts chopped (food processor)
1 cup chopped dates
3/4 cup uncooked millet
3 cups water
3/4 cup cashews
1/3 cup + 3 Tbl key lime juice
1/3 cup +3 Tbl date paste
1/4 + 1/8 tsp stevia
3 tsp vanilla
s walnuts chopped (food processor)
+ 3 Tbl key lime juice
+3 Tbl date paste
+ 1/8 tsp stevia
CRUST - Add the walnuts to your food processor and chop, not too fine. Then add the chopped dates a few at a time and chop more until all the dates have been added to the walnuts. Add about 1-2 tsp of lime juice at the end. This will make the nut mixture a little sticky. Dump the mixture into a non glass pie pan or container and push it into form. Put into freezer and allow to firm up for a few hours. While it is in the freezer start on the filling.
FILLING - Put the water and uncooked millet in a saucepan and bring the millet to a boil. Once the millet is boiling, turn the heat down to simmer and cook with the lid on until the liquid is absorbed, this will be 30-40 minutes longer. Do not peek until after 30 minutes.
Puree the cashews, lime juice, date paste, stevia and vanilla in a blender. Puree until it is very smooth and creamy.
When the millet is done, add millet and blend as creamy as you can get it. Sample the mixture and adjust according to your taste. You may want it a bit sweeter or more of a citrus flavor. We like it just like the recipe calls. Allow the millet mixture to slightly cool.
Once your crust is ready, pour the filling into the crust and allow to sit for 30 minutes at room temperature.
Refrigerate for at least 4 hours before serving. Top with a berry sauce or fresh berries. We like to take a blend of frozen berries and cook in a small saucepan on the stove on low to medium heat allowing the berries to thaw and eventually come to a boil. Once berries have thawed break the berries with a spatula cutting them and almost mashing them. Allow to cook for about 5 minutes and then remove from heat and serve with teasecake.