Just 6 ingredients and ultra simple methods stand between you and these vegan, gluten-free, and grain-free 6-ingredient mini raw key lime pies.
Otherwise known as "little rounds of citrus-zested joy."
Historically speaking, if I were given a choice of 100 vegan desserts, key lime pie would probably rank in the lower quartile of my pickings. It's tasty but trumped by the flavors of chocolate, peanut butter, pumpkin, caramel, butterscotch, etc.
That being said, I think my dessert-ranking game might have just been given a shake.
This key lime pie? Well, let's just say I'd consider rank-ordering it above the majority of my other favorite desserts. The smooth, dense, and creamy texture; the bright citrus notes; and the decadent, caramel-like pecan and date crust make it altogether addictive. Each element of these cutesy little key lime pies creates a dessert that leaves nothing to be desired. Nothing. Nada. Zilch.
Except for maybe a little more room in your belly. You know, to eat more mini pies like this one...
With just six ingredients (not including a sassy pinch of salt), you can whip up these sink-your-teeth-in-tasty desserts. Did I mention they're raw, gluten-free, and vegan? And probably a few other lifestyle-friendly words. When I said we can have our health and eat cake too, I meant it. I don't joke around, except for when I do.
The base of these circular beauties is made with two ingredients: raw pecans and medjool dates.
Somehow, this is my first time combining raw pecans with dates for a crust base. All I can say is Oh. My. Goodness. If I could rewind a few years, I would have combined those two lovers a long time ago. There is something so amazingly rich, sweet, and delectable about that particular combination.
To make the crust, you'll process the pecans and dates in a food processor, grease and line a muffin tin with little strips of parchment paper to form handles, and press the mixture into the tin to create mini crusts.
While the crusts set in the freezer for a quick 15 minutes, you'll make the filling by adding coconut butter, avocado, fresh lime or key lime juice (either works great), and agave nectar to a food processor and give it a steady 4-5 minute whirl. Once you have a smooth, creamy, and luscious light green filling, you'll pour it into your crusts, smooth it out, and return the muffin tin to the freezer for 45 minutes to set the pies.
Then, pop the little pies out and indulge.
Although small, these pies are mighty.
📖 Recipe
6-Ingredient Mini Raw Key Lime Pies
Ingredients
For the Crust
- 1 cup raw pecans
- ¾ cup Medjool dates, pitted
For the Filling
- ½ cup raw coconut butter
- ½ an avocado
- ¼ cup fresh lime or key lime juice
- 3 tablespoons raw agave nectar or pure maple syrup
- Pinch sea salt
Instructions
To Make the Crust
- Add the pecans and dates to a food processor. Pulse a few times and then process for 1-2 minutes or until the mixture rolls into a ball in your processor.
- Grease 9 spaces in a muffin tin (I use coconut oil). Cut ½-inch wide and 6-inch long pieces of parchment paper. Place each in a muffin tin space with the edges sticking up on either side to create handles to remove the pies later.
- Divide the crust mixture into nine pieces and drop each into the muffin tin. Use your fingers to form the mixture into crusts by smoothing out the bottom and pushing the crust edges up the sides. Transfer the tin to the freezer for 15 minutes to set the crust.
To Make the Filling
- Add the coconut butter, flesh of ½ an avocado, lime juice, agave nectar, and a pinch of sea salt to a food processor. Process until the mixture is smooth (approximately 4-5 minutes).
To Assemble
- Spoon the filling into the crusts and smooth out with the back of a spoon. Optional: zest a lime over the top of the pies.
- Return the muffin tin to the freezer for at least 45 minutes to set.
- To remove the pies, carefully run a knife around the edge of each crust and use the parchment handles to gently lift the pies out of the tin.
- Store the pies in the refrigerator.
- If you prefer to store them in the freezer, I recommend letting them stand at room temperature for 15 minutes before enjoying.
Notes
The Vegan 8 says
Aren't pecans in crust the best? I did the same type of crust for my mini Blackforest Cheesecakes and also a large cheesecake recently. It is even more delicious when a combo of both almonds and pecans and a pinch of salt, it takes it over the top. It tastes better than any I've ever had!
The cheesecakes are super cute...I love the parchment strip trick...I first saw it on Minimalist Baker awhile back and have been meaning to try it instead of my usual liners, but I guess I'm too lazy to cut up paper, haha!
Laura says
Ohmygoodness ohmygoodness ohmygoodness. I'm already envisioning wowing my family at Thanksgiving with these. They sound perfect and delicious! My granddad always gave us pecans, and I think I have the last remaining bag since he has passed away. I've been looking for the perfect recipe for those pecans, and I feel this could be it for my diary-free, gluten-free, paleo relatives. Ahh! Thank you!
Ashley says
Haha, I love your sweet comment, Laura! I also love the idea of serving these at Thanksgiving to appease dairy/gluten-free and paleo relatives. What an honor that you have your granddad's last bag of pecans; I hope this recipe pays proper homage to them and to him. Enjoy!
Erin L says
This looks amazing!
Monika @ MY FOOD AND HAPPINESS says
I have to say this is a brilliant recipe! I never would have thought that the filling is dairy free and uses avocado and the crust - so simple! Love the good, clean ingredients, I need to try it soon!
Ashley says
Thanks so much, Monika! The avocado adds creaminess and that perfect light green hue; it's definitely the secret in these little pies! I hope you enjoy the recipe :)
Joy Sandlin says
Made these last night and it is delicious. Thanks so much :)
Ashley says
Hi, Joy! I'm so glad you're enjoying them. Thanks for taking the time to comment with your results; it means a lot!
Shelley says
Made this today after searching for a recipe that looked similar to a delicious avocado and lime pie I tasted at Beyond the Kale in Bath. I have to say that my husband and I agree that we like this even more! This is definitely an addition to my party tricks list - thank you!
Ashley says
Hi, Shelley! Thanks for taking the time to share your feedback. I'm so glad it met (and maybe even exceeded) your expectations!!
FeedYourself says
Can't wait to try these! Two questions: do you think real butter would work instead of coconut butter? Do you think another nut would work instead of pecans?
Thx!!
Brittney (Feed Yourself)
Ashley says
Hi, Brittney! Real butter would not work in this recipe; it really needs to be coconut butter for both flavor and texture. If you can't find coconut butter, you can make your own by adding about 3 to 4 cups of unsweetened shredded coconut to a food processor. Process it for 8 to 12 minutes or until smooth and creamy. It's much more affordable to make it from scratch!
Raw almonds or walnuts would be a great substitute for the raw pecans. I hope this helps!
FeedYourself says
Awesome!! Thanks so much. Can't wait to try these.
Caroline says
Oh my Goodness! - I made these last night and they made me happy to be alive!!! I cannot rave enough about these: They were so easy to make and how crazy delicious, perfect taste and texture, ohhhhhhh. I didn't have enough limes (only 2 on hand) and they turned out perfect for me:))) Thank you so very kindly for sharing this recipe Ashley. I am forever indebted to you for such a tasty and blissful treat allowing pleasure without guilt during my weight loss journey. Thank you.
Ashley says
Hi, Caroline! Your comment makes my heart happy. I'm so glad that you enjoyed these and that they're helpful on your journey. Thank you for taking the time to come back and share such sweet words; it really means a lot to me. All the best to you! :)
Amanda Stam says
Just made these this morning and they are divine! Thanks for my new favorite recipe!
Ashley says
Hi, Amanda! So happy to hear you enjoyed the recipe. Thanks for taking the time to come back and comment—it really means so much! xo
Trudy Ann says
Hi Ashley,
Great looking recipe I cannot wait to try it! Two questions...
do you think I could modify this to make a whole pie? And is coconut oil the same as coconut butter? Thank you in advance .
Ashley says
Hi, Trudy Ann! You should be able to modify the recipe to create a whole pie, but you may need to double the recipe to have enough filling and crust to do so. Coconut oil is different than coconut butter (think: peanut oil vs. peanut butter). If you can't find store-bought coconut butter, you can make your own by blending a few cups of unsweetened shredded coconut in the food processor for about 8 minutes, or until smooth and liquidy. Hope this helps and enjoy!
Alejandra says
This recipe looks amazing! :) Merry christmas!!
If I wanted to make 1 normal size key lime pie, are the quantities correct or do you think I should double it?
Thanks :)
Ashley says
Hi, Alejandra! I'd recommend doubling or maybe even tripling the recipe to make a normal size key lime pie (depending on the size of your pan). Enjoy!