Key Lime Teasecake

Once upon a time I had an unyielding love of cheesecake...and anything Key Lime Pie...Key Lime Cheesecake? Yes and PLEASE! So, imagine my glee (and total curiosity) when I stumbled upon this recipe in the new Vegan Vittles.
Key Lime Teasecake. No, it's not cheesecake, or even some tofu'd version of the real thing. It's a creamy, tart, thick, but light dessert that is absolutely to DIE for. The second best part? The only sweetener used is maple syrup. The BEST part? Ya ready? It's made from MILLET! I know, right? Who'da thunk it?
This is the second time I've made this dessert, the first time was for a friend's bday bash where it was devoured in record time by veg's and omni's alike. Seriously, peeps forewent an array of traditional party confections to dive into this yummy dish before I could even think about snapping a pic.

This weekend I made it for family football Sunday. We've decided, each Sunday, to prepare foods which best represent the opposing team (we're 'fins fans). I, obviously, provide a vegan option of whatever they're doing. As Sunday we were set to cream the Jets (we didn't....sigh) it was NY deli fare and, of course, cheesecake...or in my case, Vegan Teasecake! Oh yeah, by using oat flour in the crust? this one's totally wheat free ta boot!

I even made a single portion for myself to come home to with the extra filling!
As googling Lemon Teascake will take you straight to a page out of The Ultimate Uncheese Cookbook that gives up the recipe (apparently, Joanne Stepaniak was smart enough to tuck this gem into both her best vegan books), I'll spare you the link and post the recipe here!

It's for Lemon Teasecake but how can you not wanna try Key Lime?!

Key Lime Teasecake

Prepare crust of your choice. I chose her Granola Nut Crust.

1/2 c. uncooked millet
2 c. water
1/2 c. raw cashews
1/3 c. key lime juice*
1/3 c. pure maple syrup**
2 tsp. vanilla extract
1 tsp. lime extract (lemon works fine here, too)

In a med. saucepan with tight fitting lid, bring millet and water to boil. Cover and cook on low heat until water is absorbed and millet is soft, about 50 min. Meanwhile, grind cashews down to fine. Place ground cashews, key lime juice, maple syrup, vanilla, and extract into a bowl and mix with hand blender or blend to smooth in regular blender. Add millet and blend til as creamy as you can get it. Perfectly smooth is what you're going for and immersion blenders do a great job of this. Pour into cooled crust and allow to sit for 30 min at room temperature. Cover with plastic wrap to prevent cracking and refrigerate for a minimum of 4 hours before serving. I like to keep mine in there overnight. Top with fresh fruit of your choice and serve! I like the contrast of slightly sweet kiwi and blueberries with the tartness of the key lime.

Will keep in the 'fridge for about three days. Soooooo good!

*the first time i made this i bought a bag of key limes and juiced them. the second time? i bought a bottle of key lime juice. note to self: they taste exactly the same. don't make more work for yourself!

**I tend to add the 1/3 c. maple syrup to start and then as i'm blending it, add a little more at a time til i get that perfect sweet/tart ratio i want outta my key lime flavor.