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Homemade Raw Chocolate-Coated Key Lime Pie photo

Raw Chocolate-Coated Key Lime Pie

This Raw Chocolate-Coated Key Lime Pie is a deliciously creamy and tart dessert that everyone can enjoy without guilt!
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Prep Time 20 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: Vegan
Ingredients Equipment Method Notes

Ingredients
  

For the crust:
  • 3/4 cup walnuts
  • 3/4 cup dates
  • 1 1/2 tablespoons cacao powder
  • a pinch sea salt
For the filling:
  • 1 1/2 large avocados peeled and cored
  • 1 1/2 small bananas peeled
  • 1/4 cup key lime juice
  • 1 tablespoon key lime zest
  • 1/2 teaspoon vanilla extract
  • 10 drops vanilla stevia or to taste
  • 1/3 cup coconut oil melted
For the chocolate coating:
  • 2/3 cup cacao powder
  • 4 tablespoons agave nectar coconut nectar, or maple syrup
  • 1/2 recipe raw vegan chocolate (see below)
  • 1/4 cup coconut oil melted

Equipment

  • Food processor
  • Springform Pan
  • Mixing bowls
  • Measuring cups and spoons
  • Rubber spatula

Method
 

Raw Chocolate-Coated Key Lime Pie Cooking Guide
  1. Begin by placing the walnuts, dates, cacao powder, and a pinch of sea salt into your food processor. Pulse until the mixture resembles coarse crumbs and sticks together when pressed. If it feels too crumbly, add a few more dates to help bind it. Once ready, press the mixture firmly into the bottom of your springform pan to form an even layer. Place it in the freezer to set while you prepare the filling.
  2. In the same food processor, combine the avocados, bananas, key lime juice, key lime zest, vanilla extract, and vanilla stevia. Blend until smooth and creamy. Scrape down the sides as necessary. Then, with the processor running, slowly drizzle in the melted coconut oil until fully incorporated. Taste the filling and adjust the sweetness if needed.
  3. Remove the crust from the freezer and pour the filling over it, smoothing it out with a spatula. Return the pie to the freezer for at least 2 hours or until firm.
  4. For the chocolate coating, whisk together the cacao powder, agave nectar, and melted coconut oil in a mixing bowl until smooth. If you have prepared a batch of raw vegan chocolate, incorporate it into your mixture at this stage for an added depth of flavor.
  5. Once the filling is set, remove the pie from the freezer and gently release it from the springform pan. Place it on a wire rack over a baking sheet to catch any drips. Pour the chocolate coating over the pie, ensuring it's fully covered. You can use a spatula to help spread it evenly. Return the pie to the freezer for another 30 minutes to set the chocolate.
  6. When ready to serve, remove the pie from the freezer and allow it to sit at room temperature for about 10 minutes for easier slicing. Garnish with additional key lime zest or fresh fruit if desired. Slice, serve, and watch your guests marvel at this stunning Raw Chocolate-Coated Key Lime Pie!

Notes

  • Soak hard dates for easier blending.
  • Allow enough time for the pie to freeze for the best texture.
  • Adjust sweetness of the filling and chocolate coating to your preference.