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Avocado key lime pie vegan, no bake and low carb.Avocado key lime pie vegan, no bake and low carb. An healthy raw desserts with a coconut almonds and cashew crust with NO dates!

Avocado key lime pie vegan + low carb

Avocado key lime pie vegan, no bake and low carb.

If you love fresh, creamy lime dessert this avocado key lime pie is for you! It is naturally vegan, using fresh avocado to create a lovely creamy key lime filling. Plus, it is super easy to make.

Avocado key lime pie vegan, no bake and low carb.

All you need is a bunch of 10 ingredients that we all have in our pantry.

  1. Desiccated Coconut – I am using super fine unsweetened desiccated coconut. In New Zealand, coconut is always unsweteened. If you live in US check ingredient list to make sure there is no sugar added.
  2. Cashew – feel free to use roasted or unroasted. Both works I simply prefer unroasted nuts flavor.
  3. Almonds – same as above, feel free to use roasted or unroasted. Both works I simply prefer unroasted nuts flavor.
  4. Liquid sweetener – as I love low carb sugar free desserts, I am using sugar free maple syrup in this recipe. However any liquid sweetener will perfectly work. My healthy recommendation are brown rice syrup or maple syrup.
  5. Sea salt – optional but balance the flavors very well in any desserts
  6. Vanilla – same as above the optional touch that makes a huge difference
  7. Avocado – I provided the amount in cups to make the recipe very precise. In New Zealand an avocado makes 1/2 cup avocado. Make sure yours are soft, ripe but no darken part inside.
  8. Coconut milk – I made the recipe either with canned coconut milk of light package coconut milk. Any milk works well.
  9. Coconut oil – I used unrefined coconut oil but if you don’t like the coconut flavor so much use refined coconut oil. Don’t use other oil! 
  10. Lime zest – of course this is another optional ingredients but so much recommended!

Avocado key lime pie vegan, no bake and low carb.

Does it taste like avocado?

Most people won’t believe there is avocado in there ! I am usually combining avocado with chocolate to hide its taste like in this chocolate avocado muffins . In this recipe, there is no need of chocolate. The lime juice and sugar free maple syrup cover the avocado flavor perfectly.My kids loves it and ask for more! Remember they won’t eat avocado usually so it is big success!

Avocado key lime pie vegan, no bake and low carb.

 How to prepare ?

This recipe makes a 10 inche key lime pie. You can use a regular glass dish pie or a removable bottom tart pie – that is what I am using: easy to unmold, beautiful presentation. However, you can use a glass pie dish and use a pie server to serve each pie slice.

Avocado key lime pie vegan, no bake and low carb.

Enjoy the easy healthy avocado key lime pie !

Sweetashoney Carine Claudepierre

Watch the recipe video and make this avocado key lime pie now !

Avocado key lime pie vegan, no bake and low carb.

Avocado key lime pie vegan

Avocado key lime pie vegan, paleo, low carb. An healthy raw desserts with a coconut almonds and cashew crust. NO dates! 
Prep Time: 20 mins
chill 1 hr
Total Time: 20 mins
Author: Carine
12 people
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Ingredients

Base

Key lime avocado filling

Instructions

Make the base

  • In a food processor, with the S blade attachment, add all the base ingredients. Order doesn't matter.
  •  Blend on high for about 1-2 minutes. Stop the food processor, scrap down the side every 30 seconds and repeat until the ingredients comes together and forms a sticky batter that is easy to press into a pie dish to form a crust. If too dry or crumbly add an extra 1-2 tablespoons of water. 
  • Press the mixture into a 8 inches non stick removable bottom tart pan. You can also use a 8 inches glass pie dish. I found the first option easier to unmold and serve beautiful pie. 
  • Make sure the mixture get an even thickness on the bottom and sides of the tart pan - about 3-4 mm thick is what I found the best to hold well. Freeze while you prepare the key lime filling. 

Make the filling

  • Place all the filling ingredients into a blender or food processor, except the lime zest.   
  • Blend/process on high until it forms a creamy green batter. It should have no lumps. 
  • Stir in the lime zest with a spatula.

Assembly

  • Pour the avocado key lime filling into the prepared pie base, spread evenly with a spatula and return to the freezer for 1 hour a least or 3 hours in the fridge.
  • To un mold, push up the removable bottom of your tart mold and it will release the pie easily. If you are using a glass pie dish, simply cut the pie in 8-12 servings. Serve the slice using a pie server.
  • Store up to 5 days in the fridge in a cake plastic box. The box avoid the avocado to be in contact with the fridge air, and it won't change the lovely green color.  
  • Serve with a dollop of dairy free coconut yogurt and extra lime zest.
Freezing: if this pie is too large, freeze any extra slice! Defrost 1 hour before serving. 
Nutrition Facts
Avocado key lime pie vegan
Amount Per Serving (1 slice)
Calories 312 Calories from Fat 249
% Daily Value*
Fat 27.7g43%
Sodium 65.7mg3%
Carbohydrates 22.5g8%
Fiber 8.8g37%
Sugar 4.1g5%
Protein 3.4g7%
Vitamin C 9.9mg12%
Calcium 30mg3%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition panel is for one slice. This avocado key lime pie vegan serve 12 slices. Calculation use sugar free maple syrup.

Avocado Key Lime pie Keto
Avocado Key Lime Pie No Bake Vegan

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    25 comments
  1. 5 stars
    Can I substitute the desiccated coconut with something else? I find desiccated coconut hard to swallow. It remains in my mouth when all else has been swallowed!

    • Hi, you can try more almond meal instead. I didn’t try myself so I am not sure if a 1:1 ratio will work well. Adjust with more almond meal until it comes together as a dough. Enjoy the pie, XOXO Carine.

    • Hahah I agree but it freeze well if you don’t want to eat this all at once 🙂 Enjoy the desserts on the blog. XOXO Carine.

  2. Is the coconut milk for the filling supoosed to be canned, or can it be from a refrigerated carton? So excited to try!

    • Yes. I prefer canned coconut milk as it is pure coconut milk with the perfect balance of fat. Carton ones often have thickeners and additives. It also has less fat and doesn’t get the same creamy filling, it end up more liquid. Enjoy the recipes on the blog. XOXO Carine.

  3. I’d like to use almond meal instead of grinding the almonds. How much of this would I substitute in place of the almonds? Thanks!

    • It is hard to tell how much you need as I did not try myself. I would recommend to starts with a similar amount minus 1/3 cup and then adjust to see how it goes. Add more if it doesn’t come together. Enjoy the pie ! XOXO Carine.

  4. I’m on the keto diet so maple syrup is out of the question. My go-to option for a sweetener is Swerve, but it’s only available in either granular or powder. Wondering if you have any suggestions for how to use this instead of liquid sweetener? Add water? Also, since I won’t be using maple, I assume that the lime will be sufficient to mask the taste of the avocado? Or would you suggest vanilla instead? Thanks!

    • Hello! I am not using maple syrup in this recipe but a keto sugar free liquid sweetener that has the same flavor as maple syrup. It is natural, sugar free, no carbs, no calories and made of monk fruit and stevia. I highly recommend you try this in this recipe ! Much tastier than sugar free crystal sweetener that often leave some crunchy bites into raw dessert. You can check out my Maple Flavored Sugar Free Syrup here. Enjoy the recipe ! XOXO Carine.

  5. 5 stars
    i love this pie! it’s too easy to be this good and tasty — i cut back on the sweetener in the crust – mostly because i didn’t have enough — but then my husband and i can sprinkle on some sugar and stevia respectively — but it hardly needs it even with half the maple syrup — then we did sliced strawberries and he did some whipped topping — wow wow wow — this is as good as how i previously made key lime pie with sugar and a gingersmap crust with all the cooking of everything — next time i might try some ginger in the crust —

    this is an outstanding recipe — thank you

    • WOW ! that is the most beautiful comment I get today 🙂 I love when my recipes makes people happy. I have got a sweet tooth so I agree the amount of maple could probably be decreased. Love your addition of strawberry and ginger idea in the crust. I will definetly try this next time! Thanks for taking a minute to add such a beautiful comment on my blog. XOXO Carine.

  6. The base: I have an almond intolerance so I took hazelnuts but it was liquid…not a paste!! I think 11/4 maple syrup is too much??

    • Hi! I understand you are having an intolerance to almonds but hazelnuts (or walnuts) should not be used in this recipe. Both of those nuts contains 20 g more fat per 100g and less fibre. It means that when blend with the same amount of liquid in a recipe they will release extra moisture from their fat and absorb less moisture because they contains less fibre. That is why you end up with a liquid base using hazelnuts. If you can’t have almonds, it will be a totally new recipe that you ill have to make up. I would recommend you add only 1 cup of liquid sweetener, blend, check the texture and add more gradually until it forms a dough that stick together. Also, note that when a dough is liquid for a raw recipe you can always add more ground nuts, blend, until the texture is the one you like. It is a nice trick to end up with a dough that has the texture you expect and if you have too much of it, freeze! Enjoy, XOXO Carine.

  7. 5 stars
    Wonderful taste and even better the next day! And as a side benefit if one “accidentally” freezes the filling one can make (et voila!) KEY LIME PIE ICE CREAM! So its really 2 desserts in one! Thank you Carine you Magic Chef you!

    • I agree! I love this pie even more after with hours or a day in the fridge. Great idea about the ice cream ! I never though about it so clever for my summer Popsicle for the kids! Thanks for sharing your ideas too. I love to exchange about recipes, this makes me SO happy! Have a lovely day. XOXO. Carine.

    • Sure ! Macadamia or walnuts would taste great too in this crust or simply almonds ! Enjoy the recipe. XOXO Carine.

  8. 5 stars
    I had got 3 avocados waiting on the bench, and made the pie right away. In the freezer right now! I used maple syrup and I tested the avocado mousse AMAZING no avocdo flavor. In the freezer right now. I so can’t wait to serve this to my husband tonight. Thanks for this creative idea. Andrea

    • It is a syrup made naturally from Monk fruit sugar and flavored as maple syrup. It doesn’t contain sugar, carbs or calories that is why I love it to sweetened my recipes. The good thing also, it can be used in same amount as ANY liquid sweetener. So if you can’t find it in your country, swap for same amount of regular maple syrup or brown rice syrup or even honey (if not vegan). Enjoy ! XOXO Carine.