Avocado key lime pie is rich, creamy and delicious. This no-bake dessert is vegan, gluten free and easy to make. This healthy dessert is made of whole food plant based ingredients for a dessert that leaves you satisfied.
When I worked as head chef at Rivertown Inn Bed & Breakfast this avocado key lime pie made a regular appearance on my brunch menu. I’d serve this as the final course alongside a big dollop of coconut whipped cream. This unusual take on key lime pie always impressed even the pickiest guests and no one ever complained about having dessert for breakfast!
Ingredients
Ok, so I’ll just start by saying that this is in no way a low-fat dessert. But, it is made with healthy fats such as avocado, nuts and coconut, so its going to leave you feeling satiated, but not stuffed.
No Bake Crust:
- Dates – Use whole pitted dates such as medjool or deglet noor.
- Pecans – Toast the pecans and let cool completely before processing. Toasting the pecans brings out a deep rich nutty flavor, but is optional if you want to keep this raw.
Filling:
- Avocado – Make sure to use a ripe avocado, but not too ripe. If the avocado is brown inside it will discolor your pie.
- Cashews – Soak the cashews in boiling water for 15 minutes and drain before blending. This will allow them to blend into a smooth texture.
- Maple syrup or agave – You can use any liquid sweetener here, but be aware that using maple syrup will make the final color of the pie darker and less vibrant green. If you want to maintain the green color from the avocado use agave.
- Coconut Cream – You can buy cans of coconut cream, or use a can of full fat coconut milk. If you are going to use full fat coconut milk, place the can in the refrigerator for at least 12 hours. The coconut cream will rise to the top and you can scoop this out and use it, leaving the water behind.
- Lime Juice – You can use key lime or regular lime juice. I highly recommend using fresh squeezed lime juice as the flavor is more vibrant, but bottled will work too.
How to Make Vegan Avocado Key Lime Pie
This whole food plant based key lime pie is quick to make and requires very little hands on work. Add the pecans, dates and a pinch of salt, if desired, to a food processor. Process until the mixture holds together when pinched between your thumb and forefinger. Dump the mixture into a 9-inch springform pan and then pat firmly and evenly into the bottom of the pan.
Add the cashews, coconut cream, lime juice and maple syrup to a blender container. Blend until the cashews are completely liquified and smooth, scraping down the sides occasionally. Depending on your blender this could take anywhere from 5-10 minutes. Once the cashews are blended, add the avocado and blend again until smooth.
Pour the avocado mixture onto the prepared pie crust and then smooth out the top with a spatula. Put in the freezer for a couple hours to set and then move to the fridge. Serve alongside a big dollop of coconut whipped cream if desired. Enjoy!
More no-bake vegan dessert recipes
Avocado Key Lime Pie
Ingredients
Crust:
- 1 3/4 cups pecans toasted
- 1 cup dates pitted
- pinch salt optional
Filling:
- 1 1/2 cups raw cashews soaked in boiling water for 15 minutes and drained
- 1/2 cup coconut cream *see note
- 1/3 cup fresh lime juice
- 1/2 cup maple syrup or other liquid sweetener
- 1 large avocado pitted and peeled
Instructions
Make the Crust:
- Add the pecans, dates and a pinch of salt, if desired, to a food processor. Process until the mixture holds together when pinched between your thumb and forefinger (see pics in body of post). This may take a few minutes depending on the moisture of your dates. Dump the mixture into a 9-inch springform pan or pie plate and then pat firmly and evenly into the bottom of the pan. If you're using a pie plate press it up the sides too. Set aside.
Make the Filling:
- If you have a high powered blender, this will work best for the filling, but a food processor will work too. Add the cashews, coconut cream, lime juice and maple syrup to a blender container. Blend until the cashews are completely liquified and smooth, scraping down the sides occasionally. Depending on your blender this could take anywhere from 5-10 minutes. If you’re using a food processor it will take longer to get a smooth texture, but it is achievable. Just keep blending and scraping down the sides until it is nice and smooth. Once the cashews are blended, add the avocado and blend again until smooth.
- Pour the avocado mixture onto the prepared pie crust and then smooth out the top with a spatula. Put in the freezer for a couple hours to set and then move to the fridge. This key lime pie is wonderful eaten either frozen or chilled, but will not hold up at room temperature. Serve alongside a dollop of coconut whipped cream if desired.
This recipe is amazing! Thank you! Was also a huge hit with my mother who is newly vegan and missing things like cheesecake.
This so so creamy and easy to put together! Also just loved the crust and couldn’t believe it was so simple. Thank you!
Hi Jordan! I am so happy this was a hit with you and your mom. I remember missing so many foods when I first went vegan and am glad this helped your mom with some of the foods she’s been missing. Thanks so much for the comment and stopping by!