Citrus fans rejoice! I have the ultimate vegan dessert recipe for you. These key lime pie parfaits are so delicious you wont even know they are vegan. I’m all about healthy dessert recipes because I have a major sweet tooth and sometimes all I need is just a little bit of sweetness in my life. You may or may not have heard about aquafaba, but it’s using the liquid from a can of chickpeas to make whipped cream. I know, sounds weird, but don’t knock it ’til you try it. I used it to make my smores parfaits and it is to die for. What I also love about this recipe is they are no bake so no turning on the oven required. This is a huge win in my book because turning on the oven is the last thing I want to do in the Summer. Convinced to make this recipe yet? Let’s get to it!
These key lime pie parfaits are the real deal. They are subtle on the sweetness and citrus side, but are packed with flavor. I made these in larger mason jars; however, they would be so cute in mini mason jars for a party. Just note, aquafaba is best consumed immediately because it can loose its volume.
- 4 large rectangle graham crackers (reserve 1 for topping)
- 1 Tablespoon melted coconut oil
- 1 14oz can coconut cream
- 2 Tablespoons lime zest
- ½ cup fresh squeezed lime juice
- 2 Tablespoons arrowroot starch
- 2 Tablespoons agave nectar, plus more to taste
- 4 Tablespoons aquafaba (liquid from can of chickpeas — amount of liquid from 1 can)
- 4 Tablespoons powdered sugar
- Pinch of cream of tartar (this helps give volume when beating the aquafaba)
- In small saucepan, add coconut cream and lime zest
- In a small mixing bowl, whisk arrowroot starch and lime juice
- Add to coconut cream mixture in saucepan and mix well
- Add agave nectar and stir to combine
- Place saucepan on medium heat and bring to a low bubble making sure to whisk often
- Reduce heat to medium low and continue to whisk, until thick and jiggly
- Remove from heat and adjust sweetness if necessary
- Let sit for 15 minutes to get thicker
- Transfer to a glass bowl and cover with plastic wrap. Let sit 5-6 hours or overnight
- Place graham crackers in blender. Pulse until they are finely ground
- Add melted coconut oil and pulse a few more times until fully incorporated. Set aside.
- Drain a can of chickpeas into a large mixing bowl and set the chickpeas aside for another recipe
- Add powdered sugar and cream of tartar to mixing bowl
- Using a hand or stand mixer, mix on high speed until peaks form (5-10 minutes). Mix until aquafaba is a light and fluffy consistency.
- Construct parfaits by layering graham cracker crumbles, lime curd, and whipped aquafaba on top.
- Garnish with graham cracker pieces and lime zest
- Consume immediately. Aquafaba loses its volume fairly quickly so it’s best eaten right away.
Note: The lime curd recipe was adapted from Minimalist Baker’s Lemon curd recipe!