OMG this is amazing, and I’ve never even been a huge fan of key lime pie. But when I tasted a slice of this I HAD to make my own as one slice wasn’t enough.

This recipe requires a food processor; it’s totally worth borrowing if you don’t have one. And you don’t have to make this as a pie. My last batch I put the filling on the bottom of a dish and sprinkled crust ingredients as a crumbly topping.

I confess to having and serving this for breakfast, too! Lovely with some vegan vanilla yogurt on top. Mmm.



For crust:

2 cups nuts (I used pecans & cashews but almonds work well too)

1/8 – 1/4 cup coconut oil

1/3 – 1/2 cup pitted dates

pinch of salt

For filling:

3 avocados

1/2 cup coconut oil

1 cup cashews, soaked overnight (or minimum 4 hours), rinsed and drained

1/2 cup sweetener (maple syrup, agave nectar or honey all work)

5-6 limes, zested and juiced



To make the crust, pulse the crust ingredients together until it forms a coarse meal. If you’re using as a crumble topping, it can be coarser. If pressing down as a pie crust, make it finer so that it doesn’t fall apart. Press into a 9″ pie/tart pan or 8″ cake pan.

Wipe food processor clean. To make the filling, blend cashews, coconut oil and sweetener in food processor until smooth. Then add avocados, lime juice and lime zest, and blend until smooth.

Spoon the filling onto crust (or bottom of dish and sprinkle crust ingredients on top). Refrigerate at least an hour, or until firm.

Tip: Eat within two days. The lime juice slows down the browning process of the avocados, but after a couple days the pie filling loses its pretty green colour.

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