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.

Course Dessert

Cuisine Mexican

Diet Vegan

Prep Time 10

Cook Time 4

Total Time 4 10

Servings Servings

Calories 234kcal

Author Dora R.

Ingredients

1 package (16 oz). Silken tofu (soft)
⅓ cup Almond Milk, unsweetened
½ - 1 cup Sugar, or your favorite sweetener
⅓ cup Key lime juice, fresh
3 packs (sleeves) Vegan Maria cookies (6 oz. packages)
1 pint Strawberries

US Customary - Metric

Instructions

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.
Cover and place the cake in refrigerator for at least 4 hours or until it has set.
Invert the baking dish onto a plate. Carefully peel off the parchment. Decorate with strawberries or the fruit of your choice.
Cut and serve cold.

Video

Notes

If you don't have a sweet tooth, I recommend using only 1/2 cup of sugar. To make this a lower-in-sugar dessert use 1/2 cup of your favorite sugar substitute. You can use graham crackers if you can’t find vegan maria cookies.

Nutrition