Key Lime Pie with a twist

I was a little skeptical upon reading this recipe….raw, vegan key lime pie. Hmmm…how is that possible? But these little pies didn’t disappoint. Once you can get your head wrapped around the fact that avocado is the star ingredient replacing cream, anything is possible!

Makes 9 Personal Pies


1 cup raw nuts (almond or pecan)

5 tablespoons unsweetened shredded coconut

1 cup dates (preferably Medjool, pitted)

1 tablespoon melted coconut oil

A few pinches of sea salt.


3 ripe avocados

1/4 cup pure maple syrup

1 1/2 tablespoons melted coconut oil

1/4 cup freshly squeezed lime juice

2 pinches of sea salt

Grated zest of 1 lime

  • Make the crust: Pulse the nuts in a food processor until chunky. Add the coconut oil, dates, shredded coconut and salt and continue to pulse until the nuts and dates and form a solid ball. If you need more liquid to bind the dough, add a little more melted coconut oil.

  • Line a 12 up muffin tin with plastic wrap. Divide the crust mixture into 9 balls and press each ball into a muffin cup, pressing the dough evenly up the sides to create a tart shell. Place in freezer for 1 hour.

  • When you are ready, make the filling, Put the avocados, maple syrup, coconut oil, lime juice, pinch of salt and grated zest of lime into the food processor and blend on the highest setting until it’s smooth. Taste for sweetness and add more maple syrup if needed. It should be balanced between tart and sweet.

  • Remove the muffin tin from the freezer. Pull up the edges of the plastic wrap to remove the tart shells from the muffin tin. Spoon the fillings into the tart shells. Put the filled shells back in the muffin tray and place back in the freezer for at least 2 hours.

  • Remove the tarts from the freezer for at least 20 minutes before serving.