Going to make it for my sister’s bday/ mother’s day! Whole Foods has a Raw Agave Nectar and a Light Agave Nectar. I know my friend Kelly of thekellygallery.com would love to meet you as well. These are really fun little treats for dinner parties! Hi, I’d love to make these (my daughter is allergic to wheat and eggs). This recipe sounds scrumptious! is it possible to make this as one whole pie rather than numerous little ones? You could definitely try coconut cream next time or a different brand of coconut milk. My cupcake liners were pretty thin, and the coconut oil from the crust baked through and then stuck to the pan when I froze them- dunking the pan in warm water for a little helped get them out. Lovely! This is a fantastic recipe. I found this recipe online.. and I always loved key lime pie because of the sweet and tartness. The texture was amazing ( I used my Vitamix). The rest takes place in the food processor and blender, starting with the crust. i’m still making it either way :), OMG, I have to try this. And be roughly 130 # // last year I weighed 168. I also took granola and blended it up and use that with butter for a crust. This Vegan Key Lime Pie is sweet and tangy, rich and creamy, gluten-free and refined sugar free. Pie perfection! I stored them all in the freezer… they’re a great cold dessert to eat right now since it’s so hot! Hi, I was wondering if you want to make this in a pie dish instead of cups will this same recipe work? Can’t wait to try lime and lemon versions. I’m assuming it doesn’t and they are more for texture, but does the cashew flavor come through at all? I am making my mom this special dessert for mother’s day and I was just wondering if I make them tonight and we have them tomorrow would that be okay? Thanks for sharing! This was my first recipe off your site and I can’t wait to try more!! I also subbed in maple syrup and it didn’t do any harm, as far as I can tell. I gave up on this recipe after juicing 16 tiny, stinging limes and seeing that the crust burned on the edges and was still soggy in the centers. Can’t wait to feast :). Would it work to put the mixture through a very fine strainer first or would that mess up how it sets up? I made this with Digestive biscuits instead of Graham Crackers as they are hard to find in UK. If you follow the recipe exactly they will be amazing – I honestly think anyone struggling isn’t using real key limes which is KEY for the taste! Hey! Unbelievably delicious!! Thanks for the recipe! We’re so glad everyone enjoyed them! You could try adding the filling back to the blender and add more cashews. We’d suggest canned full-fat for best results. Let us know if you give it a try! i’m loving your recipes so far! They seemed to work just fine, but I’m open to comments or suggestions if boiling the cashews is not recommended. I’d love to make a key lime pie…..and eat it too , w/out the fuss. Hi! all that plant based fat makes it so creamy and delicious and gives the mouth feel of a super rich, decadent yet bright and summery tasting treat! Thanks for the recipe!!! And did you use the US customary or metric measurements? I don’t comment on recipes or post almost anything to facebook. Hi, do you have any suggestions about how I could adapt the recipe so the pies are more mousey and could be kept in the fridge? I made these for the first time tonight and the flavor is amazing! – Desodorized coconut oil works great if you prefer a more subtle coconut taste As the sleeve sizes might be different. Thanks so much for sharing! xo. I have a KLP recipe coming in a week or so but not vegan and not this adorable :) pinned! Everyone loves them. So, if I put them out and leave them out for, say, an hour or two, (it’s a very large party, and people will come and go for desserts), they might lose their shape and fall apart? Would it be possible/advisable to substitute virgin coconut oil in for vegan butter in the crust? Ingredients. My son can’t have cashews? Yes! I’ve used unsweetened applesauce to replace in other recipes of yours, would that work in this one? I made the cheesecakes and loved them, so I know these will be good. I will make these again. Hello, I am making for someone who does not like coconut. Will definitely try blending next time! Hi! After I did it the hard way, my mother & grandma, in unison, pointed out I could have used a rolling pin to crush the graham crackers. Do you want the coconut milk to separate so you can only use the stuff at the top and not the water or do you want to make sure that the cream is well mixed in with the water? Thx for ths simple recipe. PS can we use regular milk instead of coconut if we aren’t vegan? Yes it can be done, I have done it on many occasions, however for best results best being done in a tart pan. Fixed. Also, I used whole fat coconut milk, and I felt as though the coconut flavor really overpowered the lime. I’m headed to Kansas City for Go Blog Social next month. I made these and they are the BEST key lime ANYTHING I’ve ever tasted. it sounds/looks delicious, can’t wait to make it and eat it! I am a huge fan of citrus flavors in general, and key lime pie is one of my favorite desserts, so I may be a little biased. Gratitude Cafe is also a very nice place, and centrally located in the arts district. I have a question regarding the cashews. Hi Ali, we think it would work to add it to a traditional 9-inch pie pan. Will coconut oil work? Coconut oil will have a better mouthfeel than olive oil, though. While doing some research for this recipe, I learned so much about key lime pie a la the one and only Martha Stewart. Any suggestions on making them gluten free? This was SO good. Loved the crust and flavor of the filling, sweet and tart/limey. Recipes Easy No-Bake Vegan Key Lime Pie (Grain-Free, Paleo) European Print This. It was so delicious and very light and refreshing. The use of silk tofu ensures the familiar texture of the pie is maintained, despite being dairy-free and no-bake. Can I use another type of nut? It was gone so fast. But if you try anything else let us know how it goes. When used to make a Key lime pie, the pucker from the lime juice is met with a creamy texture and the crunch of the graham cracker crust. Defiantly making them again!!! I used an 8.5″ springform pan and it came out perfectly! Thanks for all your amazing recipes! So so good!! My roommate wanted them a bit sweeter but I preferred them as they came out. I’m0 hoping for a sinply lime flavour so hoping not. It was all soooooo good! I suggest it to my friends. Thank you!! It was the first time I did anything with soaked cashews (I’m newly turned vegan after being vegetarian for the past 21 years) and it will not be my last! I brought it over to a friend’s house where I was the only vegan and everyone loved it. Ellen, this particular recipe does do best in the freezer. And guess what? I may also be concocting a mint chocolate chip version in my head :). Couldn’t wait to make these and I finally did. These key lime pies were great, however the filling was a bit too runny so I would add less coconut milk next time. It worked WONDERFULLY, and the key lime dessert recipe was a smashing success. Thanks for the recipe though! Let us know how it goes! Everyone loved dessert but none more than I. (about 1 sleeve graham crackers as original recipe is written / GF for gluten-free eaters)*, (soaked for 4-6 hours or overnight, then drained). They are fine 1-2 hours at room temp. I have been eating gluten and dairy free for a long time (decades) and have been craving key lime pie. Hi! I made these last night and they are amazing. They will be soft, but still good! I made it as a whole pie with some sliced strawberries on top. -I forgot to soak the cashews overnight, so my wife suggested boiling them for half an hour before processing. However, if your graham crackers have honey in them, then they’re not vegan. Oooh yes! I think definitely better defrosted (as I tried them both ways) works perfect with Maple Syrup and I used only 1/3 cup – totally sweet enough. I followed it to a T, and it came out amazing. I learned a few things from my first attempt that may help others out: -I live in Maryland, and was very surprised to find a bag of actual key limes in my grocery store in the middle of winter, so I thought I’d try them out. 2 12.3-ounce boxes silk tofu (extra firm, drained). Maybe it’s because the coconut oil is also used? I've … Will keep covered in the freezer for up to 2 weeks, though best when fresh. I did it and it was delicious! :))). They’re: CreamyTartSweetColdSatisfyingSlightly crisp from the graham cracker crust& A perfect light dessert. xo, I have made this recipe twice with a few modifications in the last couple of weeks and this is what I learned: My suggestion would be to reduce the melted butter to 2T, maybe 3T max. Thank you @ Minimalist Baker! Let us know how it goes! I was wondering what purpose the coconut oil serves in the filling, and if I can make the recipe without it. Just wish I had followed my instincts on my first try and left out that coconut oil! I was really looking forward to making this, but sadly did not turn out as expected. My toddler had one and gave it a thumbs up and ate every last bit. Thanks for letting us know! :). We’ve never used sweetened condensed coconut milk. A cousin tried one and found them too tart for her liking; so I might have to practice balancing out the sweetness before setting them to chill. That’s exactly what I meant. I used coconut cream that’s all I had and I used agave and a little coconut sugar (because I ran out of agave during this bloody quarantine), nevertheless it turned out pretty dang good. I’ll definitely make these again. Taste just like a key lime pie. best key lime pie I’ve ever made! This is a new favorite of mine! However I’m wondering how much the taste of coconut comes through. Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Crust: 1 cup dates (soaked in hot water for 15 minutes, drained) 1/2 cup raw almonds 1 … I was just in the Florida Keys for my 59th + my wife’s 56th B’days – in the last 7 days. Hello there! I decided to make these with limes, instead of lemons as in my previous comment. I only put a small bit of zest on the top because I didn’t want it to be too tart, and I soaked the cashews in boiling water for 40 minutes instead of overnight. This is 7-ingredient vegan dessert perfection. <3 Top with lime zest and then freeze for 2-4 hours or until firm. I love the idea of an individual key lime dessert, but don’t think I would use this filling again. I used coconut cream and 1/3 cup agave. Tried these this evening. I just made these for a BBQ I am having tomorrow. This are a delicious and easily made vegan summer treat. That made my day. Made these exactly according to recipe (except I subbed ginger snaps). Thanks so much for sharing your experience and modifications, Nadine! This is so good. Thanks for sharing your modifications! If I popped these out of the freezer and took them in a cooler to the party, would they theoretically be okay sitting on a table for an hour or two? So did I. We haven’t tried using roasted, but we think it may impact the flavor too much. Remove and set aside to cool. Love love love this recipe! Everyone loved it! Maybe mine were unusually small. They sound easy, awesome, and I LOVE key lime pie. I added a smidge more lime juice and put some more lime zest on each one (which, BTW, I did in ramekins.) So happy I can eat like a bajillion of these and be totally healthy, right?!?!?! I’m dropping them off about 3 hours ahead of time so I don’t want them to “melt” in the restaurant fridge. Glad you agree :D. These look delicious and your pics are amazing! Would it work the same? The cashew flavor is not noticeable and we find they are the best for texture. Thanks. I love citrus desserts. I was wondering if you know a suggestion how to make this nut free? I didn’t have any cashews so I left them out. I’m wondering if macadamia nuts mixed with hemp seeds might work? Thanks so much for sharing! Hmm, I would omit the coconut oil (or maybe even sub in a small amount of Extra Virgin Olive Oil instead?). Hey- I just had a quick question. Use 1 Tbsp zest, 1/2 cup juice as stated for the filling. It sounds like there wasn’t enough liquid? Between the “Eat right for your blood type “diet + Haylie Pomroys “Fast Metabolism” – I’ve eliminated – yeast,flour,wheat,white + brown sugar, potato’s,pasta, certain vegees + fruits, pork-obviously, + shell fish, peanuts, including peanut butter and CASHEWS, + COCONUT ! Do you have any ideas for a substitute? Did you mean in place of the agave nectar? My friend will love them! Rather than using too much coconut? You should! Hi Zainab, coconut milk brands tend to vary in their fat content, so it sounds like maybe the brand you used was on the lower fat end. Try macadamia nuts! Soaked it in hot water for almost an hour or so. Distribute evenly among muffin tins and press down with a glass or spoon to flatten. Wow – these are SO adorable, and I can’t believe they’re vegan, too!! They reminded me of Hail Merry tarts! any ideas on what I could use instead? Does the pie taste at all of coconut? How do you store it? I made these for our Game of Thrones viewing party. Yes! ARE SO GOOD!!!! FOR THE KEY LIME PIE: 1 1/2 cups raw cashews. | Gourmandelle The taste was spectacular. I have no shame in mentioning that I froze 1/3 of the filling separately and ate it with a spoon ice cream style. Thank you, thank you, thank you!!!!!! I’ve dropped from a 34 to a 32 waist. It tasted more like coconut cream pie with a hint of lime. Thanks for the recipe and next time I will make sure I have evert single ingredient! I’m planning to make them again next week, but could you suggest a substitute for the agave? Let me know how it goes! I bought a whole bunch of key limes to juice and zest and keep in the freezer for when the urge hits! Hi Dana, Can I sub maple syrup for the honey and use olive oil instead of coconut oil (similar to some of your other cheesecake recipes)? I use it all the time. Also, I added extra cashews to make it thicker. Hi Ale! Check out this tutorial! I hand crushed the graham crackers because I don’t have a food processor. I made them tonight for my non-vegan parents and they loved it!! Creamy and a little firm – much closer to key lime pie than when I ate them 10-15 mins out of the freezer. Can I use regular butter instead of vegan butter? Oh man, these turned out so good and have me aching for spring. And I’m still going strong. Once you blend your filling until creamy and smooth it’s onto the crust and then into freezer. Was it the device I used? I’ve used sweetened condensed coconut milk in place of cashews. She had requested a key lime pie and said “Oh, but you can’t eat that.” I replied, “I’m a vegan baking magician!” Lucky for me, this recipe lived up to my promises! These were amazing! They are so easy to make and awesome to eat!!! Any ideas on what would work as an Agave substitute? Next time I make it, I’m going to use just the JUICE of 3-4 limes, rather than blending the entire limes into the filling. They came out lovely and tangy, thanks so much for the recipe. I decided to make one pie, not several small ones, and it worked out fine. Since I like in cold Canada we don’t have access to Key Limes, except 2-3 times a year and they come from US. glad to hear it! They should be fine, but I wouldn’t leave them out longer than that! (And btw, if you ever need key limes again, try Hy Vee. Oh my goodness these look so delicious! What can I use to substitute for the coconut oil? So sorry to hear that was your experience, Pia! I used slightly more than 1/3 of a cup of maple syrup (didn’t have agave handy) and probably a bit more lime for the extra pucker factor. xo. I made them in a mini cupcake tin and dipped a few in chocolate. But the consistency of the filling is a bit odd. We are so glad you enjoyed this recipe! ABSOLUTELY LOVED IT! Thank you so much<3. Can I sub almond milk and canola oil? Made these yesterday and they blew any cashew hesitations out of the water! I used full fat coconut milk, light agave (1/3 cup was more than enough sweetness), and refined coconut oil. Hope that helps! I can’t wait to make this again! I had to try one to make sure they tasted alright. Hi! In fact I wonder if that’s what the recipe meant to say? This pie was amazing. Serve from the freezer, garnished with lime wedges if desired. Lastly, bake for 10 minutes to brown. They’re almost too cold to eat, like ice cream, or they’re still very cold but melty at room temp for 20 minutes. Serves: 6-7 . So I subbed regular limes and you can, too. Might I recommend this filling next time? Notify me of followup comments via e-mail. Also, I’m wondering if you would mind if I used your photograph of the graham crackers for a Halloween costume. We’re so glad you enjoyed them, Ariana! I was so excited when I found this recipe. DELICIOUS ?! Canned, but in this recipe, it doesn’t make a difference :D. Did you use salted or unsalted vegan butter? Thanks so much for sharing! I just made these and my husband and I love them. I have been eating them daily. But I reccomend you leave out the coconut oil. And did we mention no baking is involved either? I added more lime than the recipe called for to give it a bit more tartness and made one tart rather than individuals but other than that I followed the recipe. 2nd….new to cooking gf and vegan. I just made these and I am having a hard time stopping myself to just eat the filling with a spoon out of the blender :) Thanks for a delicious recipe! Do you have any suggestions for either of these tweaks? Sub any neutral oil, grape seed being best. One thing, when you say you can’t find key lime pies anywhere, did you just mean key limes? We haven’t tried it, but think coconut oil would work! Place in a pie dish and press it down to … What could I use instead of vegan butter? What would you suggest for cooking times? That’s so exciting! I’m “famous” in my family for traditional key lime pies so this was a big find for my wife and I on our plant based eating journey. I don’t want to serve them frozen. Hi, this recipe looks wonderful! Place the graham cracker mixture into the bottom of the pie dishes. Perfect for a weekend treat. I loved this! Looks delish! Can I substitute agave syrup with regular syrup? It’s naturally vegan, using fresh avocado to create a lovely creamy key lime … These turned out great, even with light coconut milk :) I ran out of agave so I used 1/4 cup maple syrup plus a couple of tablespoons of agave. I used gluten free graham crackers and subbed Greek yogurt butter for vegan butter – delicious, and a good competitor to the “real deal” thing!!! We also used 1/2 cup honey. Coconut flakes will definitely bring on a strong coconut flavour … Maybe a lid for a 13×9 casserole dish would be sufficient. Its just perfect, so delicious and it will be my favorite non chocolate dessert for a long time! Vegan Avocado Key Lime Pie. Thank you!! i was also wondering if I could sub the cashews for silken tofu ? The only real pre-prep you have to do is soak cashews for 4 hours or overnight. Not sure whereabouts you are but if you’re UK based then the closest thing to a graham cracker would be a digestive biscuit. These look delicious! I took your beet humus recipe to a meetup recently and they loved it! Made this for Mother’s Day and it was such a HIT- even with all the “normal” eaters haha! Now firming up in the freezer but the mix tasted delicious going in! My filling was a bit grainy. I first found these on food gawker when browsing various healthful Key Lime recipes after having an amazing “real deal” version at a restaurant recently. Now we live in Detroit and I have to live with out hy vee and quick trip :(, These are so cute! Key lime pie is my favorite dessert and since going vegan I’ve been wary of trying to make a vegan version because I was afraid it couldn’t come close to the real thing. I love the sweet and tangy flavor of the lemon pie so much that I want to make a dessert that has a more prominent character, which brings us to this Key Lime Pie. But why did I have to preheat the oven………. It’s my new go to dessert for any occasion. Hi-You only need to bake the crusts. I also made the whole pie and it’s just wonderful! Try Fud (vegan), Blue Koi apparently has really great vegetarian options, Spin pizzeria has an amazing veggie pizza, if you’re a coffee fan you MUST go to Oddly Correct and Quay, and for veg-friendly breakfast options go to Succotash. It would work! I had an amazing piece down in Key West. It made the density lighter and expanded the filling amount a little. i love anything with lime flavor and how cute are these…. Or can I follow it just the same? Maybe the coconut milk should be the boxed/drinking kind, and not the canned kind? wow good! I used maple syrup since I didn’t have any agave. Next time I will use the filling for popsicles and dip in graham cracker crumbs :). (which hopefully will come sometime in the next 1000 years.) Using full fat this time as it is what I have in the house. Delicious! Hope this helps. I used GF graham crackers because my boyfriend has celiac disease. (Still looking for those liners- i might have to order them online) Also, I didn’t entirely melt the coconut oil, and I think it being partially solidified made the texture a bit off. I’ll definitely be making the crust as written next time. These were really delicious!! Thanks for posting such yummy recipes! We would suggest adding more oil/butter to the crust next time. It would definitely affect the texture so interested to hear how it went…. A healthy raw dessert with a coconut, almond and cashew crust with no dates! It is so much healthier than traditional Key lime pie, which uses sweetened condensed milk, yet just as satisfying. Thanks so much for sharing! Add all filling ingredients to a blender and blend on high (or liquefy) until creamy and smooth. Thank you! I need to make these RIGHT away– thanks for sharing! xo, What could you use besides Gram crackers ?ALL store bought cookies contain PALM OIL and as a Vegan ,i wont eat it because it is responsible for the death of thousands of animals :(. YOU’RE the talented one. Ha, yes! This recipe is definitely a keeper and I will keep making it !!!! 1 12oz can sweetened condensed coconut milk xo. No need to bake! Highly recommend!! 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