Vegan Key Lime Pie
Good Mood Food,  Paleo Sweets,  Vegan

No Bake Vegan Key Lime Pie (GF/DF/Vegan/Paleo)

My husband was away in Germany for a month and upon his return I wanted to make an extra special dessert. I love a good key lime pie but usually they are loaded in inflammatory cream, refined sugar and carbs. I decided to make a gluten free dairy free paleo vegan key lime pie that didn’t require baking at all. And it’s loaded in healthy ingredients! All you need is a food processor for the crust and a blender for the filling. Throw them in the freezer, pull one out 15 minutes before ready to eat and viola! Instant Dessert! It’s literally the perfect summer treat!

I made mine with individual tart pans like the ones found here. I love them because they are easy to stack in the freezer and create the perfect serving. You can also use a full size tart pan, but you’ll need a little more freezer room and be prepared to cut it into small slices each time you take it out of the freezer.

They key to this delicious pie is in the incredible date-walnut crust paired with the creamy coconut milk based filling loaded with fresh key lime juice.

Ready to try it?

Vegan Key Lime Pie

No Bake Mini Vegan Key Lime Pies

This super simple recipe makes a fun frozen summer treat!
Course Dessert


No Bake Pie Crust

  • 1 1/2 cup pitted medjool dates, chopped about 12 large
  • 1 1/2 cup raw walnuts, chopped

Key Lime Pie Filling

  • 1 1/4 cup raw cashews needs to be soaked, see recipe instructions
  • 3/4 cup full fat coconut milk
  • 1/4 cup coconut oil, melted
  • 12 key limes
  • 1 tbs lime zest from the key limes
  • 1/2 cup liquid agave


  • First, soak your cashews in a jar or bowl of water overnight. Or, alternatively, you can soak them in hot water for 30 minutes. Then rinse and drain. They need to be soft to blend.
  • Next, make your crust. In a food processor, blend the dates and walnuts. I used pulse mode and pulsed frequently until a thick sticky dough formed. Remove from container and press a few tablespoons into each individual tart tin. Press with your fingers until well solidified at the bottom and sides of the tin. This will be used to hold the filling.
  • Next, make the filling. In a high speed blender, blend cashews, coconut milk, coconut oil, lime juice, lime zest and agave. Taste and adjust lime/agave to meet your tart/sweet preference.
  • Now pour some filling into each individual tart. Place in the freezer overnight or until filling is solidified. Take out 15 minutes before serving to soften slightly.
  • Once frozen, I stored mine in a gallon freezer bag but you could also wrap them in seran wrap or foil to keep them from getting freezer burn if you aren't going to eat them within a few days.


Recipe by Liz at
min ikey lime pies

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