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Easy Raw Chocolate-Coated Key Lime Pie photo

Raw Chocolate-Coated Key Lime Pie

This Raw Chocolate-Coated Key Lime Pie is a creamy, zesty dessert with a rich chocolate coating that everyone will love!
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Vegan
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 3/4 cup walnuts provides a nutty flavor and a crunchy base.
  • 3/4 cup dates natural sweetener that binds the crust together.
  • 1 1/2 tablespoons cacao powder adds a rich chocolate flavor to the crust.
  • pinch sea salt enhances the flavors of the other ingredients.
For the Filling:
  • 1 1/2 large avocados peeled and cored, creamy base for the filling.
  • 1 1/2 small bananas peeled, adds natural sweetness and creaminess.
  • 1/4 cup key lime juice provides the iconic tart flavor.
  • 1 tablespoon key lime zest more zesty flavor that brightens the pie.
  • 1/2 teaspoon vanilla rounds out the flavors beautifully.
  • 10 drops vanilla stevia or to taste, optional for extra sweetness.
For the Chocolate Coating:
  • 1/2 recipe raw vegan chocolate a decadent layer for coating the pie.
  • 1/4 cup coconut oil melted, helps to set the chocolate and adds creaminess.
  • 2/3 cup cacao powder for the chocolate coating, delivering a deep chocolate taste.
  • 4 tablespoons agave nectar/coconut nectar/maple syrup for sweetness in the filling.
  • 1/3 cup coconut oil melted, for richness in the chocolate coating.

Equipment

  • Food processor
  • Mixing Bowl
  • Pie Pan
  • Spatula
  • Measuring cups and spoons

Method
 

Preparation Steps:
  1. Start by combining the walnuts, dates, cacao powder, and a pinch of sea salt in your food processor. Pulse until the mixture is crumbly yet sticks together when pressed. If it’s too dry, add a few more dates.
  2. Press the walnut mixture firmly into the bottom of your pie pan. Make sure it’s evenly distributed and compacted for a sturdy base. Set it aside to firm up while you make the filling.
  3. In a clean food processor, combine the avocados, bananas, key lime juice, key lime zest, vanilla, and sweetener of choice. Blend until the mixture is smooth and creamy, scraping down the sides as needed.
  4. Pour the creamy filling over the prepared crust, spreading it out evenly with a spatula. Place the pie in the freezer for at least 2 hours to set.
  5. While the pie sets, prepare the raw chocolate. In a mixing bowl, whisk together the melted coconut oil, cacao powder, and sweetener until smooth. Adjust sweetness to your liking.
  6. Once the pie is set, carefully remove it from the freezer. Pour the raw chocolate over the top, ensuring it covers the entire surface. Use a spatula to spread it evenly.
  7. Return the pie to the freezer for another 30 minutes to an hour to allow the chocolate to harden. When ready to serve, slice the pie into wedges and enjoy!

Notes

  • Store leftovers in an airtight container in the fridge for up to 5 days.
  • You can freeze slices for up to a month; thaw in the fridge before serving.
  • For a nut-free crust, substitute walnuts with oats or sunflower seeds.