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    Home » Vegan Baking and Sweets » No-Bake and Raw Sweets

    Chocolate-Coated Key Lime-Coconut Creme Pie

    Published: Jan 19, 2015 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    This pie is a combination of coconut creme and key lime so the tangy lime has been tamed somewhat – feel free to up the amount of juice (reducing the other liquids to compensate) or add more lime zest. The hint of chocolate and the crunch of the toasted coconut and cacao nibs is a wonderful counterpart to the creaminess of the “custard.” Recipe and photo contributed by Annie Oliverio of An Unrefined Vegan. Annie is the author of the forthcoming Crave Eat Heal: Plant-based, Whole-food Recipes to Satisfy Every Craving  * (April, 2015).

    Makes: 8 slices

    Crust:

    • 1 cup nut meal (I used almond, left over from making milk)
    • 1 cup walnuts
    • 1 tablespoon hemp seeds
    • 2 tablespoons maple syrup
    • 2 tablespoons date puree

    Crust coating:

    • 1 cup semi-sweet chocolate chips
    • 1 tablespoon coconut oil
    • ¼ toasted coconut flakes
    • 2 tablespoons Choffy or cacao nibs
    • ½ teaspoon vanilla extract

    Filling:

    • 1 cup full-fat coconut milk
    • ½ cup water
    • 1 tablespoon agar flakes or powder
    • 1 tablespoon arrowroot powder mixed with ¼ cup cool water
    • 12 oz. silken tofu
    • 1 tablespoon key lime zest
    • ¼ cup key lime juice
    • 2 tablespoons maple syrup
    • ½ teaspoon liquid stevia

    Make the crust:
    Pour the walnuts into the food processor and pulse until coarsely chopped.  Add the nut meal and hemp seeds and pulse a few times to combine.

    Add in the remaining ingredients and process until a moist meal is formed.  Pour into deep 9″ pie dish and use wet hands to pat out the crust until evenly distributed along the bottom and sides.

    Chocolate coating:
    Line a small baking pan or dish with aluminum foil.  Set aside. In a double boiler, melt the coconut oil and chocolate.

    When smooth, remove from heat and stir in the vanilla, Choffy (cacao nibs) and toasted coconut. Spread about half of the mixture along the bottom and up the sides of the prepared crust.

    On the prepared baking sheet, drop melted chocolate to form small disks – you aren’t going for perfection here. Put baking sheet and crust in the ‘frige while you prepare the filling.

    Filling:
    In a small saucepan, bring the coconut milk, water and agar to a boil.  Boil gently for 5 minutes, stirring frequently.

    Meanwhile, combine the lime zest, silken tofu, lime juice, maple syrup, stevia liquid and arrowroot mixture in a food processor and process until very smooth.

    When the coconut milk mixture is ready, pour it into the food processor and pulse a few times to incorporate it into the tofu mixture.  Pour into the prepared crust and refrigerate until firm.

    Serve garnished with disks of coconut-Choffy-chocolate on top.

    • Here are more vegan cakes and pies.

    *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

    More No-Bake and Raw Sweets

    • vegan chocolate cookies
      Vegan No-Bake Chocolate Cookies
    • raw strawberry jam
      Raw Vegan Strawberry Jam
    • vegan carrot cake bliss balls
      Vegan Carrot Cake Bliss Balls
    • Vegan homemade chocolates
      Chocolate Covered Apricots and Hazelnuts

    Reader Interactions

    Comments

    1. Adrian says

      May 04, 2015 at 12:50 pm

      http://www.cooperstreetcookies.com has the best key lime cookies.. combining these ingredients would make some tasty treats!

    2. Aimee B. says

      April 14, 2017 at 5:20 pm

      This looks lovely! Do you prefer the agar flakes or powder? It's not something I have on hand and will need to pick some up. Do they both work the same way? Thanks. 🙂

    3. DANIEL KALDERON says

      March 22, 2018 at 3:09 pm

      GO VEGAN !!!

    4. Delores Wilson says

      August 22, 2021 at 3:42 pm

      I made the Chocolate Chip Pumpkin Cookies Today. They are outstanding.

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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