Vegan Key Lime Tart with Coconut Rum Caramel

I call myself a sometimes-vegan, or vegan-ish. I’ve been a vegetarian since I was 11 and I mostly make plant-based meals at home, but I do eat some dairy and eggs (a topic for a different post). Even still, when I had the opportunity to collaborate with Malibu Rum by putting together a recipe for World Vegan Day (this Saturday!), I jumped at the opportunity. Because I don’t buy butter, milk, or eggs at home, all of my baking is vegan. And I can really appreciate the many merits of a completely vegan diet, so I thought this was a great opportunity to show people that it’s not as difficult or limiting as they might think.

Even though the colder weather seems to mean just one thing for most people: pumpkin-spiced everything, the grey days already have me dreaming of sunshine and tropical vacations. Since flavours have such a powerful ability to transport our minds to another place, I decided to use this as inspiration for creating an over-the-top dessert that reminds me of sunny holidays and afternoons at the beach.

This Key Lime Tart is mostly raw, so you won’t even have to turn on the oven. But filled with a creamy lime custard, spiked with ‘drunk pineapple,’ and covered in coconut rum caramel sauce, I think it’ll prove to even the most die-hard skeptics that vegan desserts can be just as delicious and decadent as any other.

Here’s what you’ll need…

Pineapple Topping
1 cup chopped pineapple
2 tbsp Malibu Rum

Crust
1 heaping cup dates, soaked in warm water for 10 minutes and drained, then finely chopped
3/4 cup ground almonds
1/2 cup finely chopped walnuts
2 tbsp melted coconut oil
1/4 tsp salt

Lime Custard
1 cup raw cashews, soaked for at least 2 hours and then drained
1/2 cup coconut milk
3 tbsp maple syrup
juice of 2 limes

Coconut Rum Caramel Sauce
3/4 cup maple syrup
1/2 cup coconut sugar
1/4 cup coconut oil
2 tbsp Malibu rum
1/4 tsp sea salt

1. Soak pineapple in rum in an airtight container in the fridge, preferably overnight.
2. Thoroughly combine crust ingredients, using your hands to form a thick dough. Or, if  you have a food processor, blitz ingredients a few times until dough forms.
3. Press dough into pie tin and put it in the fridge for 30 minutes.
4. While your pie crust is setting, combine your lime custard ingredients in a blender until smooth and creamy.
5. Pour custard into your pie crust.
6. Squeeze pineapple gently and drain excess juice/rum (I recommend setting it aside for a cocktail).
7. Press pineapple into the custard.
8. Place pie into the fridge for at least 2 hours.
9. To make your caramel, add maple syrup, coconut sugar, and coconut oil in a saucepan over medium heat. Stir constantly until sugar dissolves.
10. Add rum and sea salt to the caramel sauce and simmer, continuing to stir, for three minutes.
11. Remove caramel sauce from heat and allow it to come to room temperature (it will thicken as it does).
12. Drizzle pie with caramel sauce right before serving. Serve pie chilled.

The pie will keep in the fridge for 3-4 days. This recipe makes way more caramel sauce then you’ll need, so keep it in the fridge and use it for dunking cookies, topping ice cream, or whatever else your heart desires. If the coconut oil solidifies, just put the jar of caramel into a bowl of warm water until it melts.

My friend Daisy said this tart is, “almost as good as sex” and vegans and carnivores alike were singing its praises when I served it to them. I think it tastes even better served with a cocktail – especially pina coladas or a pineapple mojito. Go ahead, pretend you’re on holiday!

Let me know if you give it a try. And I’d love to know, have you ever tried baking with rum? Even if you’re a dyed in the wool carnivore, will you try making something vegan this Saturday?

Love, cocktails in coconuts, & floppy sun hats,