This is the dessert I have been mourning since the day I decided to stop eating animals. It is my absolute favorite! Carlota de limon ( in some regions of Mexico it is known simply as pay de limon) is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.
It is extremely easy to make and it requires no oven, which is perfect for these hot summer days.
All this time I thought I would never eat this again, because Maria cookies are not vegan, at least the ones I had found (Gamesa).
However, on a recent trip to Mexico I discovered that Soriana ( Mexican supermarket) has their own brand of Maria cookies which are accidentally vegan. All that was left to do was veganize the lime cream.
Don’t be disappointed, even though I found the maria cookies in Mexico, I did some research and found an alternative on Amazon!! If you can’t wait until you get your vegan maria cookies
on Amazon you could use graham crackers, or any other healthy tea style biscuit that you like.
on Amazon you could use graham crackers, or any other healthy tea style biscuit that you like.
Go make this and let me know if you like it as much as I do. You can tag me on Instagram with your creations.
The Recipe: Carlota de Limon
- If you can’t find the cookies on Amazon, you can use graham crackers or animal crackers.
- Use key lime juice for a more intense lime flavor.
- As you’re layering your cookies and lime cream don’t press down on the cookies.
- I like to use berries to contrast the sweet flavor of the ice box cake. Enjoy!!
Carlota de Limon
Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8 Servings
234 kcal
Ingredients
- 1 package (16 oz). Silken tofu (soft)
- 1/3 cup Almond Milk, unsweetened
- 1 cup Sugar, or your favorite sweetener
- 1/3 cup Key lime juice, fresh
- 2 packs (sleeves) Vegan Maria cookies
- 1 pint Strawberries
Preparation
- Place tofu, sugar, and almond milk in the blender. Turn blender on low setting and add in lime juice gradually, until the mixture thickens and coats the back of a spoon.
- Line the bottom of an 8×8 glass baking dish with parchment paper, add a of lime cream and cover it with a layer of cookies and pour some of the lime cream mixture on top; enough to cover them but not drown them.
- Repeat this process by adding another layer of cookies and then covering it with the lime cream, repeat until all the lime cream mixture and cookies have been used up.
- DO NOT PRESS DOWN on the cookies. You want a good layer of lime cream in between the cookies and pressing them down with push the lime cream to the sides.
- Place cake in refrigerator for at least 4 hours or until it has set.
- Invert the baking dish unto a plate. Carefully peel off the parchment. Decorate with strawberries or the fruit of your choice.
- Cut and serve cold.
Chef's Notes
If you want to substitute the sugar for agave or maple syrup omit the almond milk. You can use graham crackers if you can’t find vegan maria cookies
Nutrition Facts
Carlota de Limon
Amount Per Serving (1 serving)
Calories 234 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Sodium 14mg 1%
Potassium 102mg 3%
Total Carbohydrates 48g 16%
Dietary Fiber 1g 4%
Sugars 33g
Protein 2g 4%
Vitamin A 0.1%
Vitamin C 45.8%
Calcium 2.3%
Iron 1.3%
* Percent Daily Values are based on a 2000 calorie diet.
candy. So I’ve taken this concept and turned it into a deliciously spicy watermelon popsicle.
, and whatever fresh fruit I have on hand. I also refer to Fanny Gerson’s book 
. Even though it’s not a vegan cookbook, a lot of the recipes are vegan or easily adaptable.
for these.
, which is now available at most grocery stores.
almond butter oatmeal cookies are the perfect sweet treat, and they just so happen to be vegan too.
So what makes these 
oatmeal cookies so special? I’m glad you asked. This is one of my favorite recipes from my childhood. Our nanny/housekeeper Polita would make these for us when we were little and we absolutely loved them!
. I tried the recipe with regular ice cubes, and even though it did work, the giant ice cubes worked much better. To make the hibiscus ice, I steeped dried hibiscus flowers in hot water for 20 min. then added some sugar, and chile piquín. I then strained the liquid, and used this to make the ice. Once the ice was frozen I made a classic margarita and poured it over the hibiscus ice. As the hibiscus ice melts, it infuses the classic margarita with a sweet and tart hibiscus flavor.
at your local Mexican market, you can use 
, which was a wedding gift, that I love and use almost everyday.) If you do have a high powered blender, you can be lazy like me and make this crema without peeling or soaking the almonds. If you don’t have a high powered blender you will have to soak the nuts the night before, peel them, then blend them.
