Coconut Based Vegan Dessert: Delicious Raw Coconut Key Lime Squares

by | April 17, 2019

Looking for delicious coconut based vegan dessert recipe? Here’s a delicious and fairly easy to make raw coconut key lime squares recipe.

Key lime pie is different from many desserts because of its tart nature. It starts with a crumble graham cracker crust, a tangy lime center and topped with a light fluffy topping. We wanted to take a twist on this classic summer dessert and make it raw. It has all the same layers and a little sourness to balance out the coconut topping. This is a greatly refreshing spring/summer treat that everyone can enjoy in the up and coming warm months!

Coconut Based Vegan Dessert: Delicious Raw Coconut Key Lime Squares
Photo by S O C I A L . C U T on Unsplash
Coconut Based Vegan Dessert

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Coconut Based Vegan Dessert: Delicious Raw Coconut Key Lime Squares

Ingredients:

For the crust:

  • 1 cup rolled oats
  • ½ cup raw almonds
  • 5 pitted Medjool dates
  • 1 tbsp coconut oil, melted
  • 1 tbsp maple syrup

For the filling:

  • 1 cup cashews
  • 3 tbsp key lime juice or regular lime juice
  • 1 tbsp coconut oil
  • ½ cup maple syrup
  • ¼ tsp lime zest

For the topping:

  • 1 can full fat coconut milk
  • 2 tbsp maple syrup
Photo by Jonas Dücker on Unsplash

Directions:

  1. Line a 9×9 baking dish with parchment paper and set aside.
  2. In a small bowl, add dates and fill with water until dates are covered. Heat in the microwave for 1 minute and then drain the water.
  3. In a food processor, add oats, almonds, coconut oil, maple syrup and softened dates. Blend thoroughly. Press mixture into lined baking pan and then prepare the filling.
  4. Clean the food processor and add in all filling ingredients. Process until smooth, making sure to scrape the sides during blending.
  5. Pour key lime filling onto the crust and spread out evenly.
  6. Place in the freezer to set for 1 hour. At this time also place coconut milk, mixing bowl and mixing beaters in the freezer.
  7. After the hour has passed, open the coconut milk and add solid topping of coconut milk (excluding the liquid on the bottom) and maple syrup to the cold mixer and mix on high for a few minutes, until thickened but not whipped.
  8. Pour on top of key lime layer and return back to the freezer for another hour until solid.
  9. Remove from freezer and cut into squares. Store in freezer and when ready to eat, let thaw at room temperature for 10 minutes.

Did you like this key lime squares recipe? Do you have more such coconut based vegan dessert recipes? Comment below.


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Categories: Desserts, Vegan Recipes

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