This Vegan Key Lime Pie is:
- sweet and tangy
- rich and creamy
- gluten-free and refined sugar free!
The crust is made using 3 simple ingredients: dates, walnuts and salt, which get blitzed together in a food processor. The texture is pleasantly crunchy, and the taste is salty-sweet and buttery.
Instead of walnuts you can use pecan nuts or Brazil nuts. The dates can be substituted with another similar dried fruit such as dried apricots or dried figs, though the flavour will differ slightly.
Once it’s done, you can just press it into a crust shape in a pie dish, and move onto the filling.
The filling can be made in the same food processor as the crust (no need to wash it out), and it’s made with a base of soaked cashew nuts and coconut yogurt. This creates a luxuriously creamy and velvety texture, and just the right amount of tanginess, whilst the fermented flavour of the yogurt is reminiscent of cream cheese. If you don’t like coconut yogurt, you can use any other type of plant-based yogurt.
Lime zest and lime juice add extra tartness and a citrusy aroma, whilst maple syrup adds sweetness (you can use any other sweetener). For a proper, authentic key lime pie you can use key lime juice and zest, but for those who can’t get hold of key limes, normal limes are a good substitute, although the taste will differ slightly.
You can decorate the pie with lime slices and extra coconut yogurt if you like!
What I love most about this Vegan Key Lime Pie is that the taste and texture stays the same for a good few days, which means it’s great for preparing ahead if you’re entertaining.
Also, not only is it vegan, gluten-free + refined sugar free, but it’s also:
- no-bake and doesn’t require any cooking either!
For more vegan no-bake desserts, check out my:
- Blueberry Cheesecake
- Cashew Chocolate Truffles
- Peanut Butter Pie
- Healthy Snickers Ice Cream Bites
- Chocolate Pudding Pots
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
Helpful tools to make this Vegan Peanut Butter Pie:
This Vegan Key Lime Pie is sweet and tangy, rich and creamy, and gluten-free and refined sugar free!
- 65 g (1/2 cup) walnuts, pecan nuts or brazil nuts (or sub any seeds or desiccated coconut)
- 90 g (1/2 cup) pitted dates
- Pinch of salt
- 150 g (1 cup) raw cashew nuts (soaked overnight in cold water or in boiling water for 10 minutes)
- 150 g (3/4 cup) coconut yogurt (or any other plant-based yogurt)
- 5 tablespoons maple syrup (or sub any other sweetener)
- 12 tablespoons lime juice* (approximately 1 1/2 limes)
- Zest of 1 unwaxed lime*
- 1 teaspoon vanilla extract
- Lime slices
- More coconut yogurt (or any other plant-based yogurt)
- Add all the ingredients for the crust to a food processor and blitz until you get a crust that easily sticks together but that still has some texture
- Use your fingers to carefully press the mixture across the bottom and up the sides of a pie dish (I used a 22.5 cm/9 inch pie dish) - press down with your fingers, the back of a spoon or the bottom of a small cup or glass to make it as compact as possible
- Place in the fridge while you make the rest
- Drain the soaked cashew nuts
- In the same food processor (no need to wash it out), add all the ingredients for the filling and whizz until completely smooth
- Taste and add extra maple syrup or lime juice if necessary
- Place the filling on top of the crust
- Decorate with lime slices and more coconut yogurt, if desired
- Place back in fridge until completely set (will take up to a few hours)
- Keeps covered in the fridge for up to a few days
*For a proper, authentic key lime pie you can use key lime juice and/or zest, but for those who can't get hold of key limes, normal limes are a good substitute, although the taste will differ slightly!
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