This is a recipe I've fine-tuned to my vegan mother's taste, which is quite the challenge considering her strict diet. So far, no one has noticed the avocados until I tell them, and the looks on their faces are priceless. It's entirely guilt-free, and an easy way to trick your carnivorous friends and family into eating healthy! Garnish pie with shredded coconut, if desired.


Recipe Summary

15 mins
4 hrs
4 hrs 15 mins
1 9-inch pie


Original recipe yields 8 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Blend almond flour, dates, 1 tablespoon agave, vanilla extract, salt, and nutmeg in a food processor until crust sticks together when pinched. Press crust evenly into the bottom of a springform pan.

  • Process avocados, coconut oil, lime juice, and 1/4 cup agave nectar in a food processor until filling is very smooth; pour over the crust, smoothing with the back of a spoon or spatula.

  • Freeze pie until set, at least 4 hours. Let sit at room temperature for 10 minutes before serving.

Cook's Notes:

Any nut can be substituted for the almond meal. Walnut and macadamia nut have worked well for me in the past.

If your crust seems too crumbly, add a bit of water or more agave.

Feel free to add more lime juice to the filling, as everyone's taste varies.

Nutrition Facts

415 calories; protein 3g 6% DV; carbohydrates 35.6g 12% DV; fat 32.5g 50% DV; cholesterolmg; sodium 154.8mg 6% DV. Full Nutrition

Reviews (1)

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  • 4 star values: 1
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Rating: 4 stars
I thought this was a great vegan key lime pie recipe. Next time I think I will add more lime juice though (maybe even a key lime juice specifically) to give it more of that key like flavor. The avocados whipped up nicely so it really had a mousse texture. I also added shredded coconut on top which I thought was a nice aesthetic touch. You might need to play with the amount of agave and lime juice but overall I thought it was good! Read More