Vegan Key Lime Pie (Easy No Bake Snack)

A mini vegan key lime pie on a serving board.

Vegan Key Lime Pie (Easy No Bake Snack)

You are going to love this easy Vegan Key Lime Pie recipe! Made with only a handful of healthy ingredients, these mini key lime pies are also gluten-free! And the best part....there's no baking involved!

Course Dessert

Cuisine American

Prep Time 15

Freeze Time 2

Total Time 2 15

Servings pies

Calories 323kcal

Author Abbey Sharp

Ingredients

For the Crust:

1 cup pitted dates 10
1½ cup walnuts
2 tbsp coconut oil
pinch of salt

For the Filling

1 cup raw cashews soaked for 4 or more hours
4-5 limes, juiced or more for more tart flavour
2-3 tsp lime zest plus more for garnishing
1 tsp vanilla
½ cup maple syrup or more to taste
½ cup coconut milk
2 ripe avocados
2 tbsp coconut oil

Instructions

Combine dates, walnuts, coconut oil and salt in a food processor and pulse until well combined.
Fill a muffin tray with 12 silicon muffin molds. Press 1 spoonful of crust into muffin molds until flat.
Rinse food processor and add remaining ingredients. Pulse until blended.
Add ¼ cup of filling to mold and top.
Gently tap muffin mold against a counter to flatten filling and remove any air bubbles.
Top with lime zest.
Cover with plastic wrap and set in the freeze for 2-4 hours or until hardened.
Garnish of some whipped coconut cream, toasted coconut and a tiny lime triangle

Notes

I always recommend using real vanilla extract for the filling. Artifical extract just does not taste as good.
Fresh lime juice has a brightness and flavour that is difficult to recreate with bottled lime juice. Sometimes bottled lime juice has an aftertaste to it so use freshly squeezed key limes for this vegan key lime pie whenever possible.
Only take out how many ever you need from the freezer, it is difficult to put it back since it is so soft.
You can serve this right out of the freezer on a hot day, no need to bring it to room temperature.

Nutrition