Sweet, tart and full of goodness. Treat your valentine to this amazing dessert that is not only free of processed ingredients but also tastes great!
Since baby number 3 is almost here, it will be a great way to get some quality time together. We have reservations for dinner and then seeing a movie, can't wait!! What are you doing??
Last year I posted all about chocolate, so this year I decided to go a different route. We have a lime tree in our back yard that literally births limes by the minute...it's insane! My husband pretty much demanded that I create a lime inspired recipe and get rid of some of these limes, so off I went!
I LOVE key lime pie, so after the success of my Layered Pumpkin Caramel Pie, I thought it would be fun to try something similar with limes. Other than the manual squeezing of each tiny little lime, this recipe is SUPER easy...and if you're smart and actually juice your limes with a real juicer, it's even easier and you won't end up with lime blisters...lol.
My boys loved the sweet and tart combination of this dessert. It's definitely for the tart lover and less of a super sweet indulgent dessert. I for one love tart, and it's a nice change from the richness of deep chocolate (which I love as well). It thickens really nicely in the refrigerator, and gets super creamy. T
he second time I made it, I made it in a big glass container and we ate a little bit all week. It's creaminess comes from a combination of both nuts and avocado, which is awesome to help get some goodness in the secret way, but I promise you don't taste it at all! It's the prefect ending to a rich flavorful Valentine's Day meal!
And while we are talking about awesome things, check out my beautiful spoon that I got from the very talented Aly at For Such a Time Design! Not only does it say it all, but every time I take a bite, I'm reminded of how awesome it is to be able to create and devour these delicious desserts that are free of preservatives and processed ingredients!
You can even make this dessert with only dates as your sweetener. I tried the filling layer with both dates and coconut sugar and personally preferred the taste of the coconut sugar, so that's what I went with, however the dates were good as well and are a great option if you don't want any dry sugar. I have both ways in the notes section of the recipe below.
As always, I love comments on the blog if you try it, so make sure to let me know! You can also tag me on Instagram at veggiesdontbite #veggiesdontbite so I don’t miss it! Hope you enjoy!
Key Lime Raspberry Pudding Parfait
- ¾ cup raw macadamia nuts
- ¾ cup raw walnuts
- 8 dates , I used medjool
- dash sea salt
- 1 avocado
- 1 cup raw cashews
- top cream layer of 1 can full fat coconut milk , stored in refrigerator for 2-3 days or freezer for 2-3 hours
- ½ cup almond milk
- ¾ cup coconut sugar , sub regular sugar works too
- ¼ - ⅓ cup key lime juice , depending on how tart you like it
- 1 cup fresh raspberries
- top cream layer of 2 cans full fat coconut milk , stored in refrigerator for 2-3 days or freezer for 2-3 hours
- ¼ cup coconut sugar or date paste
- Put all crust layer ingredients into a food processor, blender or high speed blender and pulse until chopped.
- Remove one can of coconut milk from refrigerator or freezer. Open and gently take off the top creamy layer leaving the watery liquid behind (you can save it for another use or throw away).
- Put the cream and all other filling layer ingredients into food processor, blender or high speed blender and blend until smooth and creamy. Store in the refrigerator to allow it to thicken a bit. The longer it is stored, the thicker and more pudding like it becomes.
- Remove the other 2 cans of coconut milk from refrigerator or freezer. Open and gently take off the top creamy layer of each leaving the watery liquid behind (you can save it for another use or throw away).
- Put the cream and coconut sugar or date paste into a bowl and beat with a stand or hand mixer until thick, light and whipped. I used my stand mixer and beat it for at least 5-7 minutes. If your cream is very cold, the outcome will be best.
- Layer each 8 ounce jelly jar by putting a crust layer at the bottom, then switching between a layer of filling and crust until you fill the jar.
- Top with whipped topping, serve and enjoy!
- For the whipped topping, I got the best consistency when the can was very very cold. It will still work if not as cold, but it won’t get as fluffy and light.
- You can use dates as a sweetener in the filling layer but when I tried both ways I preferred the taste of the coconut sugar, however dates work as well.
- If using dates, use between 15-20 depending on kind.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition and metric information should be considered an estimate.
These are so pretty and cute, can't wait to make them!
This looks absolutely decadent ! Bravo ! 🙂
Thanks so much Liliane! They are really tasty and healthy!
Oh my gosh, I've been staring at this page constantly today while I make the different parts of the recipe and JUST noticed the towel
Ha Erin!! Love the towel, thank you!! So glad you got to make the recipe! Hope you love it!
The Healthy Secret Identity
These look delish and cute in their mason jars!
Thank you! I love mason jars!!
Thalia @ butter and brioche
What delicious parfaits! Love how super simple and surprisingly healthy they are to make.
Thanks so much! Yes, really easy! And the hidden avocado makes it a treat I'll give my kids any time!
Oh my, this looks delish! I'm going to try the coconut whipped topping to go on some strawberries for Valentine's this weekend. Too lazy for the full recipe right now, but will certainly try in the future.
Thanks Suzanne! You'll love the coconut whip. It's so easy and good!!! I can eat it with a spoon. Lol. Make sure to follow my hints to get it as fluffy and light as possible. And Thai Kitchen full fat is the best brand to do it with. Let me know how it turns out!
Val - Life Of A Vegaholic
These look amazing Sophia & I love lime! I've heard of people using avocados in desserts, but I always look at them like they are super crazy (LOL). Just by looking at them you can't tell that they are in there & I bet due to all of the other ingredients the flavor of the avocado was masked well. Now, have you tried making this nut-free? I have a tree nut allergy & one of the nuts I'm allergic to is macadamia nuts. Would it still turn out the same?
Hi Val! Thanks so much! Yes, avocados work very well to get a dessert nice and creamy as long as you can mask the flavor. It's masked very well here. The tang of the lime takes over! Are macadamia nuts the only ones in this recipe you can't have? If so, you can definitely replace with another nut you aren't allergic too. Either that or trying oats instead could work as a crust type layer. Let me know if you try it!
Sophia, these look and sound amazing!! I am a HUGE fan of lime so I need to try this very soon!! I love that you used macadamias in the crust - such a decadent nut. But that filling! Oh, my!!! Sounds absolutely divine!!!
Thank you so much!! If you like lime you will love these! SO tangy and good! Let me know when you give it a try! And I also love macadamia nuts!
These look delish! And so cute!!
Thanks so much!! I wanted to do a little something different than the standard chocolate this year!
The Vegan 8
These are so pretty Sophia!! I love that you did something different than chocolate, these look so refreshing! I actually believe you can't taste the avocado, I bet the cashews and lime juice and coconut sugar mask it really well. I actually don't like avocado in desserts (of ones that I've tried) but I believe you on this one, lol! Citrus juice does amazing at masking the "odd" ingredient. Looks fabulous. My parfait is FULL of chocolate, lol, but we can have both, right?! 🙂
Thank you Brandi! I thought of you when I trialed with avocado, lol. But yes, it gives it a really creamy feel without the taste. The limes take over well. I wanted something other than nuts in here and it did the trick! And the raspberries gave it the touch of sweetness. I actually tried it with all dates at first, you know how much I like them, but when I trialed with the coconut sugar I actually liked it a little better for this one. So I went with that. But the dates do work for anyone not wanting the dry sugar! Can't wait to see yours. You can absolutely have both!! At least in my book