Recipe- Perfect For Summer Key Lime Pie

This healthy key lime pie is the perfect lightened-up summer treat! With a creamy tofu-based filling and toasted pumpkin seed crust. No bake and sweetened naturally with dates and maple syrup, this key lime pie recipe is also vegan, gluten-free, and super easy to make.

Ingredients

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

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 tablespoons lime juice
2 tablespoons coconut oil, melted
2 tablespoons lime zest
Whipped cream or vanilla yogurt for serving

Method

* 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.