If you are Canadian, I hope you enjoyed the long weekend! I myself was working the whole time, but that’s ok! It was a pretty easy few days at work and I got to make some extra money. Plus we finally got some weather I like! It has been so hot and muggy here that a thunderstorm was more than welcome and then we got a day that was just hot enough with no humidity. Amazing :)
Before I divulge the recipe for my decadent raw dessert I have an announcement to make! The winner of my Tropical Traditions Coconut Oil giveaway! I am happy to announce the winner is…
I will email you soon about the details of receiving your prize! Thanks everyone for entering!
Okay, now we move into the decadent, delicious portion of this post…
This Raw Chocolate-Coated Key Lime Pie, was inspired by Ann at An Unrefined Vegan’s Chocolate-Coated Key Lime-Coconut Creme Pie. As soon as I saw her recipe, I bookmarked it and promptly left a comment saying how amazing a recipe it was. That’s when she issued a challenge. Her challenge was for me to come up with a raw version. I accepted that challenge and a few months later, I present the result!
Ann deserves complete credit for the make-up of this recipe. I never would have thought to pair chocolate and key lime, but the pairing is delicious. 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.
What I love about raw desserts is all the healthy fats. Walnuts, avocado and coconut oil all play a starring role in this dessert. You can read all about why I love walnuts and coconut oil here and here. Also, 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 colour!
This pie also uses all-natural sweeteners. The crust uses dates, the chocolate coating uses stevia and the filling uses banana and stevia to create a dessert you can feel good about eating. Not to mention that key limes are amazing as well! Citrus fruits, while being acidic, have an alkalizing effect on your body which acts to reduce inflammation. Topped with some coconut flakes and cacao nibs, not a bad dessert eh? ;)
Raw Chocolate-Coated Key Lime Pie (Vegan, Gluten-free, Refined Sugar-Free, Raw)
This fancy dessert is so easy to make! Raw nuts and dates form the base of the crust and avocados, bananas and coconut oil create a creamy filling. The flavours of lime and chocolate create a fun spin on this tropical dessert that will have you going back for more!
Makes one 8-inch pie. Adapted from An Unrefined Vegan
3/4 cup walnuts
3/4 cup dates
1 1/2 tbsp cacao powder
pinch sea salt
1/2 recipe of raw vegan chocolate (I used all stevia for sweetening)
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 :)
I am submitting this recipe to Fat Tuesdays, Slightly Indulgent Tuesdays, Allergy-Free Wednesdays, Wellness Weekends, Foodie Friday, Foodie Friends Friday, Gluten Free Friday, Allergy Fiendly Friday, Keepin' it Real Thursday and Best Recipes of 2012!
Now before I go, I have a quick announcement from a fellow blogger Heather at Sweetly Raw. Heather is hosting a Vegan Ice Cream Sundae Challenge. She is offering 2 amazing prize packages for the winners who create a stellar vegan sundae. You don’t need to make it raw, nor does it need to use an ice cream maker! For full information visit her page and get your entry in! Contest is open until next Monday, August 13 at midnight so you still have plenty of time to get creative.
How you all have a great day!