Chocolate and Lime is a seriously amazing combination and this pie just hits it right on the mark. The crust is a cacao-nut-date crust which is topped by a hard raw chocolate coating. The final layer is an avocado, banana, and coconut oil key lime filling, that is so good, you could just eat it as a pudding and be completely satisfied. But I urge you to make the whole thing. It’s seriously so GOOD.
Raw desserts contain healthy fats. Walnuts, avocado and coconut oil all play a starring role in this dessert. Since none of the ingredients are exposed to heat, all the healthy fats, vitamins and enzymes are maintained! The addition of avocado is pretty great too- gives the pie a lovely green color!
Yield: 8 Servings | Serving Size: 1 slice | Calories: 308 | Total Fat: 22 g | Saturated Fat: 12 g | Carbohydrates: 33 g | Fiber: 7 g | Sugar: 22 g | Protein: 3 g | Cholesterol: 0 mg | Sodium: 25 mg | SmartPoints (Freestyle): 11
- 3/4 cup walnuts
- 3/4 cup dates
- 1 1/2 tbsp cacao powder
- pinch sea salt
- Chocolate Coating
- 1/2 recipe of raw vegan chocolate (below).
- Raw Chocolate Recipe (Vegan, Gluten-Free, Raw, Refined Sugar-Free)
- 1/4 cup coconut oil, melted
- 2/3 cup cacao powder
- 4 tbsp agave nectar/coconut nectar/maple syrup
- 1 1/2 large avocados, peeled, cored
- 1 1/2 small bananas, peeled
- 1/4 cup key lime juice
- 1 tbsp key lime zest
- 1/2 tsp vanilla
- 10 drops vanilla stevia, or to taste (or liquid sweetener of your choice)
- 1/3 cup coconut oil, melted
- Process the nuts in a food processor until finely ground. Then add the dates, cacao powder and salt until the dates are broken down and the mixture sticks together. Press the mixture into a greased 8-inch spring-form pan and put into the fridge while you make the chocolate coating.
- Mix your ingredients together for the raw chocolate then spread onto the crust, getting right to the edges and getting it as even as possible. Put in the fridge to harden while you make the filling.
- Add all the filling ingredients except the coconut oil into a food processor and process until smooth. Melt the coconut oil and while the food processor is running, pour it in and process until well incorporated. Pour into the pan and spread evenly over top. Cover and place in the fridge for a few hours until firm (I did it overnight). If you are garnishing it with coconut flakes (I highly suggest it- makes it look fancy!), take the pie out after about an hour and sprinkle them on, then place back in the fridge to continue firming.
- When ready to serve, garnish with cacao nibs if desired. Get ready to be transported to tropical bliss!
- Makes one 8-inch pie.
This recipe was created by Gabby who blogs for The Veggie Nook which is a plant-based, whole foods blog with a focus on food, nutrition and health and wellness. The primary focus is coming up with delicious recipes that promote health in some way and discussing just how the ingredients do that. Healthy living can be fun, easy and tasty and it’s the goal of my blog to show how true this is! For more fantastic whole food recipes, join Gabby on Twitter: @veggienook and Facebook: the veggie nook.
Nutrition Info (based on 8 servings)