Chocolate Key Lime Tart

Prep Time

30 x minutes + cooling


8 x Peoples

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
  • 150g almonds
  • 60g walnuts
  • 40g Pink Himalayan Salt Dark Chocolate, chopped very small
  • 50g oats
  • 50g desiccated coconut
  • 2 tbsp maple syrup
  • 1 tbsp coconut oil
  • Pinch of salt
For the filling
  • 225g cashew nuts, soaked overnight or for 6-8 hours
  • 2 tbsp lime zest (about 5 limes)
  • 120ml lime juice (about 5 limes)
  • 60ml plant-based milk
  • 60ml maple syrup
  • 60g coconut oil
  • Pinch of salt
  • 10g spinach leaves, optional for colour
To decorate
  • 100g whipped coconut cream or thick yoghurt, fresh lime, chopped Pink Himalayan Salt Dark Chocolate



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.


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.


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.


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.


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.