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Vegan Key Lime Pie

This refreshing, sour, and zesty tart is a vegan take on the classic key lime pie, although for our version we'll be using ordinary limes. This no-bake recipe can be prepared in advance and enjoyed whenever you are in the mood for something citrusy and sweet.

Serves: 8-14

Vegan Key Lime Pie



  • 2.5 cups rolled oats

  • 1.5 cups raw, unsalted, almonds

  • 5 Tablespoons (Tbs) maple syrup

  • 4.5 Tbs deodorized coconut oil, melted

  • 1/2 teaspoon (tsp) salt


  • 2 cups raw cashews, soaked overnight

  • 3 small or 2 large avocados

  • 1 cup of lime juice ~10 limes

  • 2 Tbs lime zest ~2 limes

  • 3/4 cup maple syrup

  • 1/3 cup deodorized coconut oil, melted


  • Dehydrated lemon and lime slices

  • Lime zest

  • Chopped Pistachios

  • Toasted coconut smiles


  1. Set aside a 13-inch (~33cm) fluted tart tin with a removable base.* (see notes)

  2. In a food processor, combine almonds and oats until a crumbly powder is formed (you can decide how fine or coarse you would like the base to be).

  3. Depending on the size of your food processor you could add the wet ingredients and pulse to combine, or transfer the base ingredients to a large mixing bowl and combine with your hands or a spoon. You want a mixture that clumps together, so if the mixture is falling apart add a dash more coconut oil and/or maple syrup depending on how sweet you would like the base to be.

  4. Firmly press the base mixture into the tart tin creating a lovely thick crust.

  5. Transfer tart to the freezer while you prepare the filling.

  6. Drain and discard the water from the soaked cashews and blend in the food processor, adding the maple syrup as you go.

  7. Once you've achieved a smooth, creamy, consistency (this could take several minutes depending on the power of your food processor) incorporate the rest of the ingredients. Again, if your processor is too small, you could transfer the ingredients to a mixing bowl and combine with a handheld beater.

  8. Taste as you go, if the mixture is too sour for your liking feel free to add more maple sugar and vice versa.

  9. Remove tart from the freezer and evenly pour the filling into the semi-frozen tart shell.

  10. Return tart to the freezer for ~3-4 hours. If you leave the tart in the freezer overnight, be sure to let the tart rest at room temperature for ~60-90 minutes before serving.

  11. ENJOY!


* This happens to be the only fluted tart tin I have and it is VERY LARGE. If you have a small tin you could use the leftover base and filling mix to make individual tarts in a muffin tin or create key lime slices in a narrow loaf tin. Feel free to get creative.

Vegan Key Lime Pie

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Wow! I definitely have to try this! Thank you for the recipe!

Giselle Benson
Giselle Benson
Feb 17, 2023
Replying to

You're welcome. This one is delicious - a great combination of sour and sweet. I hope you enjoy it. I would love to know how this recipe turns out for you. Have a great weekend Christopher.

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