Healthy key lime pie with a creamy tofu based filling and nutty pumpkin seed date crust. Vegan, naturally sweetened and perfect as a lighter summer treat!
For the crust
- 1 cup (packed) pitted dates
- 1 cup rolled oats
- ¼ cup hulled pumpkin seeds, toasted
- 3 tablespoons coconut oil, melted
- Pinch of salt
For the filling
- 1 block extra-firm tofu, drained
- 1 cup coconut cream (from a chilled can of full fat, unsweetened coconut milk – see notes)
- ½ cup maple syrup
- 3 tbsp lime juice
- 2 tablespoons coconut oil, melted
- 2 tablespoons lime zest
- Whipped cream or vanilla yogurt for serving
- To make the crust, add all ingredients to the bowl of a food processor and blend to combine. Press into a 9-inch springform pan or pie plate. Set aside and wipe out the bowl of the food processor.
- For the filling, start by wrapping the tofu block in a clean kitchen towel and squeezing out as much moisture as possible. It’s ok if it crumbles apart.
- Scrape the chilled coconut cream off the top of the can and heat in the microwave or over the stove until completely melted and slightly warm. Add to the food processor along with the dried tofu, maple syrup, lime juice, coconut oil and lime zest. Blend until very smooth, about 3-4 minutes.
- Pour the filling over the crust and smooth with a spatula. Chill in the fridge for 6-8 hours, ideally overnight or until completely set. Serve chilled with whipped cream or vanilla yogurt and more lime zest if desired.
Coconut cream is the solid white part in a can of full-fat unsweetened coconut milk. It’s easiest to remove the cream when the can has been chilled in the fridge for a couple of hours so plan ahead. Also, keep in mind that different brands of coconut milk will contain varying amounts of cream. You may need up to 2 cans.