Looking for a refreshing dessert that's easy to make? This no-bake vegan key lime pie recipe is creamy, zesty, and completely plant-based - perfect for any occasion!"
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Key lime pie origins
Key lime pie dates back to the 1930s when it was said to have been invented by the founder of condensed milk as a way to showcase their product. Traditional key lime pie is typically assembled in a graham cracker base. The filling consists of raw egg yolks beaten with key lime juice and sweetened condensed milk. The acid in the lime juice and the proteins in the eggs and milk firm up the filling to a sliceable consistency.
In the 1950s Key lime pie was promoted as Florida's "most famous treat", and in 1987 as "the greatest of all regional American desserts."
The classic recipe gets its name from the 'key' variety of limes which are much smaller and have a white juice, rather than the more mainstream "Persian' limes green juice. You are more than welcome to use whatever limes are available in your region, or you can even use lemons!
In my healthy vegan key lime pie recipe, whole food ingredients take center stage. Ground nuts, pumpkin seeds, data,e and coconut form the crust. Soaked cashews, avocado, spirulina, lime juice, maple, and coconut oil give a rich filling loaded with healthy fats, vitamin,s and minerals.
Fun Key Lime Pie Fact!
In 1965, Florida State Representative Bernie Papy, Jr. introduced geographical indication legislation. He called for a $100 fine to be levied against anyone advertising Key lime pie not made with Key limes. The bill failed.
Luckily the bill failed otherwise I would be in trouble with this recipe!
Vegan key lime pie ingredients and substitutes
Limes are abundant here in Thailand. They grow on the side of the road and come in all sorts of shapes and sizes. You can use whatever limes are available, just make sure it's fresh lime! No squeezy bottle of pasteurized lime juice, please!
Other ingredients you will need for this healthier rendition
For the base
Pumpkin seeds and cashew nuts are the main ingredients for this base. You can use any nuts or seeds you have on hand. Try toasting them before blending for some extra flavor.
Dates help to hold the base together and give some natural sweetness and nice caramel flavor.
Spirulina gives a nice green color which I like very much. I use a very good quality spirulina grown in Phuket that has a pleasant flavor. This is an optional ingredient. You may also use matcha or moringa as nice variations.
Coconut flakes bring a tropical aroma to the mix and help bind everything together.
For the pie filling
Cashews provide the main base for this filling. Soak them in filter water overnight. Strain and rinse well before blending. Macadamias are another nut you can use. If you would like to make a nut-free version, I suggest using a soft tofu. Drain the tofu on a paper towel before blending to absorb excess liquid.
Plant milk of choice: You can use pretty much any milk here. I've used cashews, almonds, rice, sesame, oats, or light coconut milk.
Avocado gives a nice creamy base for the raw pie filling. Make sure to select a good ripe avocado.
Limes are the star ingredient here. Traditionally key limes are used, but you can use whatever limes are available, or even lemons.
Maple syrup or your sweetener of choice balances the acidity of the limes.
Pink salt or sea salt gives a lift to all the ingredients and helps balance the acidity.
Coconut oil is another key ingredient here. Select a good quality aromatic oil. The coconut oil needs to be in liquid form when you pour it into the blender. If you live in a cold country or keep your coconut oil in the fridge you will need to let the bottle sit on some warm water to melt before using.
Spirulina is added for a nice color and of course some extra nutrients. Read all about the health benefits of spirulina here
To garnish
I used local mango, passion fruit, and coconut flakes to garnish this recipe.
How to make vegan key lime pie
This is a straightforward recipe to make. Once you understand the technique for making raw cheesecakes or pies you can make so many exciting variations. Here is my step-by-step guide. Let's get on it!
For the key lime pie base
Add the cashews, pumpkin seeds, dates, coconut flakes, and coconut oil tothe blender. Blitz for 20-30 seconds until the mix starts to come together.
Transfer the mix to a bowl. Add the lime zest and spirulina.
Mix together with your hands. Have a taste and make sure it is all mixed evenly.
Form the base ingredients into a ball. This is now ready to press into a cheesecake or pie tin.
Using your hands, press the base mix into the pie tin. Wet your hands a little bit, it will be easier to work it. Smoothen all the edges and sides so that it's all the same thickness. I aim for approximately 1-2cm thickness. Place this base into the freezer to set up while you make the filling
For the vegan key lime pie filling
The cashews for the filling will need to be pre-soaked overnight or for at least two hours in filter water. Drain and rinse the cashew before adding to the rest of the ingredients.
Juice the limes and scoop out the avocado flesh. Good fats and vitamins right here. Avocado provides creaminess and limes giving a zingy tropical citrus flavor.
Weigh the pre-soaked cashews, plant milk, avocado, lime juice, maple, spirulina, and pink salt into a bowl. Next, add all these ingredients toa high-speed blender. Blend on high speed, scraping down the sides until everything is nice and smooth.
Work quickly at this stage so you do not overheat the ingredients. Blend for about 30-40 seconds. Next, add the melted (cooled) coconut oil while the blender is running to get a nice smooth and shiny consistency.
Transfer the filling to a bowl. Taste and adjust the seasoning. Maybe it needs some extra lime, maple, or a pinch of salt to balance the flavors.
When you're happy with the final seasoning, pour the mix onto the frozen pie base. Wow, this is my favorite part!
The mix will start to set quickly when it hits the frozen base. Tap the pie a couple of times on the work surface by dropping it (carefully!) 1-2 inches from the work surface. This knocks out any air pockets and evens out the distribution. Using a spatula or spoon you can smoothen out the filling.
To garnish the key lime pie
Ok, well done great work if you made it this far! Time to chill (the pie) and relax (yourself) or wash the dishes! Allow the key lime pie to set in the fridge for at least 6 hours before slicing. You may put it in the freezer to speed up the setting.
Time to get creative. I love the color contrast of the yellow mango, white coconut flakes, and green key lime pie. It's best to garnish just before serving or shortly before. Feel free to use whatever seasonal fruits and berries are in season in your region.
Healthy vegan key lime pie
'A little of what you fancy does you good'
What I love about these kinds of healthy desserts is that we can enjoy them guilt-free. You cannot eat the entire pie though, that's breaking the rules. You can have too much of a good thing!
The 5-star nutritional ingredients in this recipe are:
- Avocado: Full of good fats, protein, and fibers.
- Cashews: Lots of essential minerals and a good source of protein
- Pumpkin seeds: Balances blood sugar levels
- Spirulina: The most nutrient-dense food on Earth
- Limes: Lots of vitamins C and antioxidants
More sweet healthy recipes to try
- Raw chocolate and orange cheesecake
- Spirulina energy balls
- Irish barmbrack
- Brazil and cacao energy balls
- Spiced hazelnut, goji, and sesame energy balls
- Banana and oat bread
We hope you enjoy this recipe. Let me know if you make it by tagging #holisticchefacademy and leave a comment below.
📋 Recipe
Vegan Key Lime Pie (No-Bake & Healthy)
Equipment
- Weighing scales
- Blender
- Mixing bowl
- Spatula
- Citrus juicer
- Cheesecake tin - 20cm
- Chefs knife
Ingredients
For the base
- 150 g Pumpkin seeds
- 50 g Cashew
- 50 g Dates
- 25 g Coconut desiccated
- 3 g Spirulina
- 1 each Lime zest
For the filling
- 200 g Cashew pre-soaked
- 100 ml Cashew milk
- 1 each Avocado
- 4 each Lime and zest
- 80 ml Maple syrup
- 3 g Spirulina
- 1 pinch Pink salt
- 90 ml Coconut oil
To garnish
- 1 each Mango
- 1 teaspoon Black sesame seeds
- 1 teaspoon White sesame seeds
- 1 tbsp`` Cashew
- 1 tablespoon Coconut chips
- 1 each Passionfruit
Instructions
For the base
- Assemble your ingredients.
- Add the pumpkin seeds and cashew nuts to the blender and pulse for 10 seconds until they resemble breadcrumb consistency
- Add the dates and coconut, blend for another 10 seconds until the mix come together.
- Transfer this mix to a bowl, add the lime zest and spirulina. Mix everything together well until it forms a ball.
- Press this ball into the base of the cheesecake tin, making sure it's nice and even throughout.
For the filling
- Cashews will need to be pre-soaked overnight, or for at least two hours in filter water. Drain and rinse the cashew before adding to the rest of the ingredients.
- Juice the limes and scoop out the avocado flesh.
- Add the pre-soaked cashews, plant milk, avocado, lime juice, maple, spirulina and pink salt to a bowl.
- Next, add all these ingredients to high speed blender. Blend on high speed, scraping down the sides until everything is nice and smooth.
- Work quick at this stage so you do not overheat the ingredients. Blend for about 30-40 seconds. Next, add the melted (cooled) coconut oil while the blender is running to get a nice smooth and shiny consistency.
- Transfer the filling into a bowl. Taste and adjust the seasoning. Maybe it needs some extra lime, maple or a pinch of salt to balance the flavors.
- When you are happy with the final seasoning, pour the mix onto the frozen pie base.
- Using a spatula or spoon you can smoothen out the filling.
- The mix will start to set quick when it hits the frozen base. Tap the pie a couple of times on the work surface by dropping it (carefully!) 1-2 inches from the work surface. This knocks out any air pockets and evens out the distribution.
- Allow the key lime pie to set in the fridge for at least 6 hours before slicing. You may put in the freezer to speed up the setting.
To garnish
- I love the color contrast of the yellow mango, white coconut flakes and green key lime pie. It's best to garnish just before serving or shortly before. Feel free to use whatever seasonal fruits and berries are in season in your region.
Did you make this recipe? Let me know!