These vegan key lime pies are a simple no-bake dessert with a creamy lime filling and a nut-based crust that comes together without turning on the oven. They’re naturally gluten-free, dairy-free, and sweetened without refined sugar. This recipe was originally published in 2016 and updated in July 2026 with new photos and tips, but the recipe remains unchanged.
The filling is smooth and tart with just enough sweetness, while the crust is sturdy enough to hold together without being overly firm.
They’re especially good in warmer months when you want a no-bake dessert you can make ahead.
If you’re looking for a traditional baked version instead, my Gluten-free Key Lime Pie Bars have a thick, creamy filling and an easy coconut cookie crust.
- No baking required – everything sets in the fridge or freezer.
- Simple ingredients – nothing complicated or hard to find.
- Make-ahead friendly – they need time to chill anyway.
- Individually portioned – easy to serve and store.
Ingredients
These are just some notes on selected ingredients. Scroll down for the full recipe.
- Cashews – need to be soaked so they blend smoothly. If you skip this, the filling won’t be as creamy. I’ve tested these pies with both raw and roasted cashews and prefer the extra flavor roasted cashews add. If yours aren’t already roasted, see my How to Roast Cashews guide.
- Lime juice – use freshly squeezed, not bottled. You could probably get away with using half bottled and half fresh, but I don’t recommend using only bottled juice.
- Coconut milk – use full-fat canned coconut milk. Refrigerated coconut milk or coconut beverage won’t work.
- Coconut oil – helps the filling firm up once chilled. Refined or unrefined both work, but I used refined because I wanted as little coconut flavor as possible.
If you prefer to use lemon juice or to make bars, check out my No-bake Lemon Bars, which use a very similar filling.
How to Make Them
Start by soaking the cashews in hot water for at least an hour, then drain and rinse them. This step is important for getting a smooth filling.
To make the crust, blend the crust ingredients until the mixture sticks together when pressed. Press it firmly into the bottoms of your molds or muffin liners.
For the filling, blend the soaked cashews with the other filling ingredients until completely smooth. Scrape down the sides as needed and blend long enough to remove any graininess.
Divide the filling over the crusts and smooth the tops. Chill until firm. This can be done in the fridge for a softer texture or in the freezer for a firmer result.
- Soak the cashews long enough – this is key for a smooth filling.
- Blend thoroughly – stop and scrape the bowl to avoid graininess.
- Taste the filling before chilling – you can adjust sweetness or lime at this stage.
- Press the crust firmly – helps it hold together when serving.
- Use silicone molds if possible – they’re much easier to unmold than paper liners or muffin tins.
Troubleshooting
- Filling isn’t smooth – cashews weren’t soaked long enough or not blended enough.
- Filling too soft – needs more chilling time.
- Crust falling apart – wasn’t pressed firmly enough or needs more moisture.
How to Make Ahead, Store and Freeze
These are ideal for making ahead. Prepare them fully, chill until firm and refrigerate for up to 4 days.
If frozen, let them sit at room temperature for a few minutes before serving so they soften slightly.
More Vegan No-bake Desserts
The recipe is exactly the same as when it was first published in 2016. If you’re looking for the version you made before, here’s one of the original photos for reference. The below photo is of a frozen pie.
I prefer them frozen after thawing for a few minutes, but you might prefer them straight from the fridge. I recommend trying them both ways!
Vegan Key Lime Pies (No-bake, Paleo)
Servings 12 mini pies
These vegan key lime pies are a creamy no-bake dessert with a smooth, tangy lime filling and a simple nut-based crust. They’re also vegan and sweetened with maple syrup but somehow really taste like the real thing!
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Soak the filling cashews:
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Place the cashews for the filling (not the crust!) in a heatproof bowl and cover with boiling water. Let soak for at least 30 minutes (or up to 1 hour), then drain and rinse. If you don’t have a high-powered blender, soak them for the full hour or overnight in cold water.
1 cup (145 grams) roasted salted cashews
Prepare the crust:
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Line a muffin pan with 12 muffin liners. Prepare the crust. Heat a pan over medium-high heat and add the coconut. Stir frequently until nicely toasted. Do not walk away from the pan as the coconut starts to burn very quickly! Pour the coconut into a small bowl and let cool for about 5 minutes. You can skip the toasting step but I think it adds so much flavor to the crust.
1/2 cup (43 grams) unsweetened shredded coconut
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Place all the crust ingredients in a high-powered blender and process at low speed until the mixture starts to clump together. Don’t process so long that it becomes pasty. When you pinch some of the mixture between your fingers, it should easily clump together. If it doesn’t, add a tiny bit of water and process again until it does.
1 cup (145 grams) roasted salted cashews, 1 1/2 tablespoons (30 grams) maple syrup, 1 teaspoon vanilla extract, pinch salt
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Divide the mixture between the liners (17 grams per liner) and use the bottom of a shot glass or your fingers to press the mixture firmly over the bottom of the liners.
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Place the pan in the freezer or refrigerator while you prepare the filling.
Prepare the filling:
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Rinse and drain the soaked cashews.
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Wipe out the blender jar using a paper towel and place all the filling ingredients (including the soaked cashews) in there. Blend for about 30-60 seconds at high speed until totally smooth.
1 cup (145 grams) roasted salted cashews, 3/4 cup (168 grams) unrefined coconut oil, 1/4 cup (60 grams) coconut cream, 1/2 cup (120 ml) lime juice, 6 tablespoons (120 grams) maple syrup, 2 tablespoons (8 grams) lime zest, 1 teaspoon vanilla extract, pinch salt
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Pour about 1/4 cup (50 grams) of filling over each crust.
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Refrigerate for about 4 hours or until firm. If you’re in a hurry, place the pan in the freezer.
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Refrigerate the pies in an airtight container for up to 3 days. If you freeze them for a while, they’ll need about 70-80 minutes at room temperature to defrost or about 1 1/2 – 2 hours in the refrigerator. Once properly defrosted, they should be totally creamy. I prefer them frozen after thawing for a few minutes, but you might prefer them straight from the fridge. I recommend trying them both ways!
- While I’m sure the crust can be made in a food processor, I’m not sure about the filling. It definitely wouldn’t be as smooth (using a high-power blender, it’s totally smooth) and it may not work at all.
- Coconut cream is the top, solid part from a can of full-fat coconut milk that’s been refrigerated overnight. Do not use just canned coconut milk or more coconut oil. It must be coconut cream. You can also buy ready-to-use canned coconut cream.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Calories: 325kcalCarbohydrates: 18gProtein: 4gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 149mgPotassium: 208mgFiber: 1gSugar: 9gVitamin A: 6IUVitamin C: 4mgCalcium: 27mgIron: 2mgNet Carbs: 17
