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By Nourishing Amy

Chocolate Key Lime Pie

timerPrep Time: 30 x minutes + cooling

groupsServes: 8 People

A fun spin on the classic key lime pie with extra chocolate in the base and on top. This vegan, gluten-free and delicious recipe is easy to prepare and makes an impressive centrepiece dessert that you can make head of time. It has a crunchy, nutty and coconutty base and the smoothest lime cheesecake filling all topped with freshy whipped cream and extra lime and chocolate.


For the base

1 cup almonds
½ cup walnuts
~½ Pink Himalayan Salt Dark Chocolate bar, chopped very small
½ cup oats
½ cup shredded coconut
2 tbsp maple syrup
1 tbsp coconut oil
Pinch of salt

For the filling

1 ½ cups cashew nuts, soaked overnight or for 6-8 hours
2 tbsp lime zest (about 5 limes)
½ cup lime juice (about 5 limes)
¼ cup plant-based milk
¼ cup maple syrup
¼ cup coconut oil
Pinch of salt
⅓ cup spinach leaves, optional for color

To decorate

½ cup of whipped coconut cream or thick yogurt, fresh lime, chopped Pink Himalayan Salt Dark Chocolate


Step 1

Preparation: Soak the cashews for the filling in filtered water for 6-8 hours or overnight and then drain and rinse them. Grease an 8-inch loose-bottomed tin with coconut oil and place two strips of parchment across the base so they overhang the edges to help you lift out the tart.

Step 2

Make the base: add the almonds and walnuts to a food processor and blitz to a fine crumb, some lumps are ok. Now add in the chocolate, oats and desiccated coconut and pulse to a fine meal. Add in the maple syrup, coconut oil and salt and continue to pulse to reach a sticky mix.

Step 3

Pour the mix into the tin and press down firmly to make an even base and work your way up the sides to make a thick and even tart case. Take your time to make this compact and neat. Chill in the fridge while you make the filling.

Step 4

Make the cheesecake filling: add the drained and rinsed cashews to a blender with all the other ingredients and blend thoroughly until smooth. Pour into the base, smooth over the top and return to the fridge to set for 4-6 hours or leave overnight.

Step 5

Serve: When ready to serve, decorate with the whipped cream, fresh lime slices and extra chopped chocolate. Store leftovers covered in the fridge for 5-7 days or in the freezer for 2-4 weeks.

Made using Divine 60% Dark Chocolate with Pink Himalayan Salt

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