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89% would make again

Dairy-Free Avocado Key Lime Pie

Tasty Team

Inspired by


for 8 servings

  • coconut oil, for greasing


  • 1 cup almond (140 g)
  • ½ cup cashews (65 g)
  • 1 cup pitted dates (170 g)
  • ¼ cup shredded coconut (25 g), plus more for garnish
  • 2 tablespoons coconut milk
  • 1 teaspoon vanilla extract
  • 1 pinch salt


  • 2 ripe avocados
  • ¾ cup coconut butter (165 g)
  • 2 tablespoons cornstarch
  • 1 key lime, zested
  • 1 cup key lime juice (240 mL)
  • ½ cup maple syrup (170 g)
  • ⅓ cup coconut milk (80 mL)
  • 1 tablespoon vanilla extract
  • ¼ teaspoon salt

Nutrition Info

    Calories 557
    Fat 43g
    Carbs 42g
    Fiber 7g
    Sugar 25g
    Protein 6g

Estimated values based on one serving size.


  1. Grease an 8-inch (20 cm) tart pan generously with coconut oil.
  2. Add the almonds, cashews, dates, coconut, coconut milk, vanilla, and salt to a food processor and pulse until the nuts are finely ground and the crust starts to clump together.
  3. Transfer the crust to the tart pan and use your hands to press it into an even layer. Chill in the refrigerator while making the filling.
  4. Add the avocados, coconut butter, cornstarch, key lime zest, key lime juice, maple syrup, coconut milk, vanilla, and salt to a food processor and blend until smooth and fully combined.
  5. Pour the filling into the crust and spread into an even layer. Garnish with shredded coconut, if desired.
  6. Chill for at least 3 hours, or overnight, until the filling has fully set.
  7. Enjoy!

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