Hello, creamy goodness. You can’t really say no to a healthy no-bake key lime pie, can you?! This key lime pie has a nutty, and simple base, that compliments the star (the filling) beautifully. The filling is creamy, tangy, and full of healthy fats. This gluten and dairy-free dessert is a lovely combination of a key lime pie and a mini key lime cheesecake- the best of both worlds.

Mini No-Bake Key Lime Pies [Vegan]





For the Crust:

  • 2 cups raw nuts (1 cup pecans/ 1 cup almonds)
  • 1 cup gooey medjool dates (pits removed- roughly 12-14 dates)
  • 1 teaspoon vanilla
  • pinch of sea salt

For the Filling:

  • 1 ripe avocado
  • 1 cup coconut cream (see notes)
  • 1 heaping tbsp lime zest
  • 1/3 cup lime juice
  • 1/3 cup maple syrup
  • 2 tablespoons arrowroot starch or corn starch


For the Crust:

  1. Combine the nuts and dates (pits removed) into a food processor. Pulse until a fine meal has formed and the mixture sticks together. If it isn't sticking together add 2 more dates. Add the vanilla and salt.
  2. Add 5 tablespoons of the crust to 4 tart pans (mine were 4 1/2" tart pans), making sure you press the mixture firmly into the base of the tart pans and up the sides. Set in the freezer while you prepare the filling.

For the Filling:

  1. Lightly rinse the food processor and then add the filling ingredients to the food processor. Blend until smooth. (See notes for the coconut cream).
  2. Remove the crusts from the freezer and add roughly 4 tablespoons of filling to each crust. If there are any leftovers, simply divide the rest evenly among the 4 tarts.
  3. Set in the freezer for at least 6 hours, but overnight is best.
  4. When you are ready to eat the key lime pies, let them thaw on the counter for 20 minutes to soften. Store in a sealed container in the freezer.