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Vegan Key Lime Pie.

May 12, 2011 by Carolina
I know what you’re thinking, there’s no way you can make vegan key lime pie! No eggs, no milk, what?! Well, you actually can, my friend showed me how (Hi Aislinn!). This recipe has the same consistency as key lime pie & is a great, healthier alternative; it’s a dessert you won’t feel guilty eating. In the words of Charlie Sheen: WINNING.
Filling Ingredients (makes 5 small pies)
1 Soft Avocado (not mushy, just soft)
3 TBS Soft Honey
Juice of 1 Fresh Lime (add a little more if you like it tart)
1/2 Banana, sliced 
Crust Ingredients
1/2 Cup Almonds
6 Medjool Dates, seeds removed
1 TSP Vanilla

Filling: Place all the ingredients of the filling into a food processor and blend until smooth. Taste test, and add more lime depending on how “zesty” you like it.

Crust: Place all the ingredients into a food processor and blend until combined. Take the mixture & massage it like a dough, making 5 small balls. Press each ball into  greased muffin tins & mold the crust, making sure you have enough crust up the sides.

Scoop the avocado mixture into the muffin tins, top with banana slices & a few almonds for garnish. Refrigerate the pies for at least for 30 minutes (a few hours if you have time is best).

After you’ve refrigerated them, grab a fork & pop them out of the muffin tins (this is why greasing them is important). You’ll have small key lime pies to enjoy, no baking or cooking necessary. Can’t help but love that right? Buen provecho!


Carolina is a marketing professional living in Orlando, Florida. Originally from Colombia, Carolina loves experimenting with different spices in the kitchen. When she's not cooking she loves to run, practice yoga and spend time with her dog Rocco. Carolina is passionate about travel and always has her suitcase packed and ready to go!

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