Vegan Key Lime Pie

Key limes are smaller and less acidic than the Persian limes usually found at the supermarket. Look for them in mesh bags in the produce section of most supermarkets.

Serves: 8Hands-on: 25 minutesTotal: 2 hours 25 minutesDifficulty: Easy

Serves: 8


  • 1 1⁄2 cups pecans
  • 1⁄2 cup dates
  • 1⁄2 tsp. ground cinnamon
  • 1⁄4 tsp. ground nutmeg
  • 1⁄2 tsp. salt
  • 1 cup young coconut
  • 2 cups cashews
  • 1⁄2 cup key lime juice
  • 1⁄2 tsp. vanilla extract
  • 1⁄4 cup agave nectar
  • 1⁄4 cup liquid coconut oil
  • 2 Tbsp. lecithin powder
  • 1 small lime, cut in wedges
  • 1 cup coconut crème topping


  • Prepare the crust by processing the pecans, dates, cinnamon, nutmeg, and salt in a food processor until finely ground. Press the mixture firmly into the bottom and up the sides of a pie plate.
  • Prepare the filling by blending together the young coconut, cashews, key lime juice, vanilla, and agave nectar and blend until smooth. Start with a 1⁄4 cup lime juice and gradually blend in more. Taste the filling as you make it and adjust it to your taste. You may prefer more lime juice or agave nectar. Blend in the liquid coconut oil and lecithin powder last.
  • Pour the filling into the crust and chill in the freezer for 2 hours to set the filling. You can serve it immediately, or keep it in the refrigerator where it will stay fresh when covered for up to 3 days. Garnish slices with lime and coconut crème.