Go Back
–+ servings
Slice of key lime pie on a plate with a bite taken from it and a fork resting beside it.
Print Recipe

No-Bake Vegan Key Lime Pie

This delicious vegan key lime pie makes the ultimate summer dessert. Light, fresh, tart and zesty with a creamy mousse texture, everyone will be asking for a second slice! Bonus: no baking required.
Prep Time17 minutes
Chill Time3 hours
Total Time3 hours 17 minutes
Course: Dessert
Cuisine: American
Diet: Vegan
Servings: 8
Author: Deryn

Ingredients

For the Crust

  • 1 cup oat flour 100 g
  • 1 1/4 cup ground almonds 150 g
  • 1/4 cup melted coconut oil 60 mL
  • 1/4 cup maple syrup 70 mL

For the Filling

  • 2 cups raw cashews soaked for 4 hours up to overnight (350 g)
  • 1/2 cup fresh lime juice 120 mL
  • 2/3 cup full-fat coconut milk 100 mL
  • 1/4 cup maple syrup 70 mL
  • 1/4 cup melted coconut oil 60 mL
  • 2 tsp lime zest

Optional Toppings

  • lime zest
  • toasted coconut flakes
  • coconut whipped cream or other dairy-free whipped cream

Instructions

  • If using oats to make oat flour, place into a blender and blend or food processor until you have a flour consistency. Add the almonds and blend again until they're broken down into a fine consistency. Transfer to a mixing bowl.
  • Add the maple syrup and coconut oil to the bowl with the oat and almond flours and mix into a uniform dough.
  • Grease an 8-inch fluted tart pan with a loose bottom tin with a light coating of non-stick spray or vegan butter or line with parchment. Transfer the dough to the pan. Press the base ingredients around the sides and then work it through the centre to cover the bottom of the tin. Chill the crust in the fridge while you make the filling. 
  • Drain the soaked cashews and blend together all filling ingredients in a high-speed blender until smooth and creamy. Pour into the tart base. Place into the fridge to firm up for at least 3 hours but overnight is best.
  • Once it's set, serve with coconut whipping cream and garnish with some lime zest and shredded coconut for a pretty effect!

Video

Notes

  • Store covered in the fridge for up to 5 days. Freeze in an airtight freeze-safe container for up to 3 months. Thaw briefly at room temperature or in the fridge before serving.
  • See post for additional notes and tips such as how to quick soak the cashews in a pinch and alternatives to using a tart pan.
  • The pie crust can also be baked for 5-8 minutes at 350 F for a lightly crisped crust that's golden in colour.

Nutrition

Serving: 1slice | Calories: 573kcal | Carbohydrates: 36g | Protein: 12g | Fat: 44g | Sodium: 10mg | Fiber: 5g | Sugar: 14g