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Dairy-Free Avocado Key Lime Pie

by Mercedes Sandoval featured in 5 Dairy-Free Desserts

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, plus more for garnish (25 g)
  • 2 tablespoons
    coconut milk
  • 1 teaspoon
    vanilla extract
  • 1 pinch salt


  • 2 ripe avocados
  • ¾ cup
    coconut butter (165 g)
  • 2 tablespoons
  • 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



  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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