**Post Factum:**
This is one of a series of posts for Vegan MoFo 2010; my theme was a 'Virtual Random Road Trip', where I used random.org's random geographic location generator to select locations around the globe, I then attempted to cook a few dishes from the traditional cuisine of that place. I didn't have a lot of time between generating the locations and coming up with recipes (~ 1 day). So, lacking time to do proper research, I can't vouch for the authenticity of anything I came up with. However, they are what they are, and it was a fun theme.
No visit to Florida would be complete without a visit to the Keys, and I've been wanting to try a raw dessert for a while now, so this presented a good opportunity. This is the second dessert dish I've made in the period of a week. I can't even remember the last time I ate two desserts in the same week...I always say that I don't have much of a sweet tooth, but now I'm thinking that I've had one all along and just didn't know it...this is super yummy.
The crust is made with dates, cashews, shredded coconut and a little salt. I thought it would be too sweet, but it's so good, I could eat it on its own. Dried fruit and nuts just go together. The filling is avocado, lime juice, and agave nectar. It is smooth and cool with a nice lime flavor, but again not too sweet. It's really delicious with banana slices too. I used my 7-inch springform pan, and only made half a recipe.The full recipe is here.
Anyway, time to move on...the next destination is:
Back in a day or two with an appropriate comestible.
Roseann LaPonte
Rosanne Tobin
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