Vegan Avocado Key Lime Pie

My very vegan, avocado key lime pie. I made this for my husband’s birthday this week. I think everyone was a bit like, “where’s the cake love”, but seriously, I loved this. So light and creamy. Probably should’ve left it for a non-birthday occasion, but it was delicious nonetheless. Perfect if you are looking for a dairy and gluten-free sweet alternative.


Makes 12 slices in an 8 inch springform pan


For the base
1/2 cup almonds
1/2 cup shredded coconut
10 pitted, soft dates
Th zest of 1 lime
A pinch of fleur de sel / sea salt
1 tablespoon coconut oil
For the tipping:
3 avocados
1/4 cup agave syrup
The juice of 2 limes
1 tablespoon coconut oil


– Blitz the almonds until fine in a high speed blender, then add the dates, zest, salt and oil and finely grind. It should all come together
– Press into the springform tin and put into the freezer while you make the topping
– Put all of the tipping ingredients into a high speed blender and blitz until creamy and combined
– Remove the base from the freezer and spread the tipping
– Decorate with the zest of 1 lime
– Serve alone or with a dash of dairy free cream
Note: This dessert can be made in advance and the avocados won’t discolour, simply cover with cling film and leave in the chiller section or the coldest part of your fridge.

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