No-bake Vegan Key Lime Pie (paleo)

No-bake vegan key lime pie made paleo with the help of maple syrup, cashews and coconut cream. Unbelievably creamy, decadent and every bit as delicious as the original! Thanks to Pure Canada Maple for making today’s post possible!

It took me almost 5 years of blogging to post a recipe for healthy key lime pie because the other healthy recipes I tried were just too healthy tasting.

I posted these gluten-free key lime pie bars last month and they call for two cans of sweetened condensed milk. They’re really delicious but I’ll never make them again because these were honestly just as satisfying and are SO much better for you.

No-bake Vegan Key Lime Pies (paleo, grain-free, gluten-free and dairy-free)

This vegan key lime pie recipe is loaded with healthy fats like cashews, coconut cream, and unrefined coconut oil. Those are some strongly flavored ingredients but these pies really taste perfectly key limey and not coconutty or like cashews. And they only have 7 1/2 tablespoons of sweetener (in the form of all-natural maple syrup) in them! That’s less than 2 teaspoons of sweetener per pie.

Want a lemon version? Try my no-bake paleo lemon bars! It’s basically this paleo key lime pie recipe but with lemon and in bar form.

Maple syrup is wonderfully versatile when it comes to baking (as well as cooking). While I love using the darker, more intense Grade A Dark Amber maple syrup for autumnal and wintry treats, I use the lighter and more delicately flavored Grade A Medium Amber (Light Amber would also work, but is more difficult to find than Medium Amber) in more light tasting treats like these paleo key lime pies or this paleo lemon fudge.

When I make something citrusy, I want the lemon or lime to shine through and using one of the lighter varieties allows just that.

Easy Paleo and Vegan No-bake Key Lime Pies (grain-free, gluten-free and dairy-free)

It’s also easy to sub maple syrup for other sweeteners! In place of 1 cup (200 grams) of brown or granulated sugar, use 2/3 cup (158 milliliters) of pure maple syrup and reduce the liquid ingredients in the recipe (like water, milk, or juice) by about 1/4 cup (60 milliliters). You’ll also need to lower the baking temperature by 25° F.

I’ve tried subbing maple syrup for granulated sugar in cookie recipes which didn’t have any liquid to reduce. That resulted in cakey, rather than chewy, cookies. So be sure to use a recipe that actually has added liquid in it!

These vegan paleo lemon cookies already use maple syrup so if you’re not comfortable making subs yet, give those a try!

If the recipe calls for liquid sweeteners, it’s a 1-to-1 sub. But use your judgment when doing that. I wouldn’t, for example, sub a cup of 100% maple syrup for a cup of corn syrup in a brittle recipe. Candy recipes can be finicky so I recommend finding cooked candy recipes that already call for maple syrup, like my peanut butter fudge.

No-bake Vegan Key Lime Pie (grain-free, gluten-free, dairy-free)

The honey in this paleo lemon curd might also be difficult to sub. I haven’t tried it, but I’m not positive it’d work out.

I really hope you’ll give this vegan key lime pie a chance! They’re so, so creamy and just the perfect sweet treat for hot summer days. :)

Thanks again to Pure Canada Maple for sponsoring today’s post! Be sure to check out their recipe section for even more delicious maple recipes.

No-bake Vegan Key Lime Pies (paleo, grain-free, gluten-free, dairy-free)

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Rated 5.0 by 7 readers
No-bake Vegan Key Lime Pie (paleo)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 12 mini pies

Ingredients

    For the crust:

  • 1/2 cup (43 grams) unsweetened shredded coconut
  • 1 cup (145 grams) roasted salted cashews
  • 1 1/2 tablespoons pure Canadian maple syrup
  • 1 teaspoon vanilla extract
  • pinch of salt
  • For the filling:

  • 1 cup (145 grams) roasted salted cashews, soaked for 1 hour1 (there's no sub for the cashews)
  • 3/4 cup (168 grams) unrefined coconut oil, very soft or melted (do not use cold coconut oil!)
  • 1/4 cup (60 grams) coconut cream (the top, solid part from a can of full-fat coconut milk that's been refrigerated overnight)
  • 1/2 cup (120 milliliters) freshly squeezed lime juice or Key lime juice
  • 6 tablespoons (89 milliliters) pure Canadian maple syrup
  • 2 tablespoons (8 grams) lime zest
  • 1 teaspoon vanilla extract
  • pinch of salt, or more to taste

Directions

  1. 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!
  2. 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.
  3. 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.
  4. Place the pan in the refrigerator while you prepare the filling.
  5. Wipe out the blender jar using a paper towel and place all the filling ingredients in there. Blend for about 30-60 seconds at high speed until totally smooth.
  6. Pour about 1/4 cup (50 grams) of filling over each crust.
  7. Refrigerate for about 4 hours or until firm. If you're in a hurry, place the pan in the freezer.
  8. 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.

Notes

  1. Place the cashews in a small pot, pan or mug and cover with boiling water. Let sit for 1 hour. Drain the water.
  • 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. If you try it anyway, let us know how it goes!

Recipe by  | www.texanerin.com

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88 comments on “No-bake Vegan Key Lime Pie (paleo)” — Add one!

  • Kelly says
    June 30, 2017 @ 12:05 am

    Salted or unsalted cashews?

    Reply
    • Erin replies to Kelly
      June 30, 2017 @ 11:07 pm

      I used salted.

      Reply
      • Kelly replies to Erin
        June 30, 2017 @ 11:26 pm

        Thanks! I’m glad bc my boyfriend bought salted without waiting for a text response. I like to try new recipes completely as is.

        Reply
        • Erin replies to Kelly
          July 1, 2017 @ 9:03 pm

          That’s a very good quality! I wish everyone were like that instead of making insane subs the first time round. ;) Hope you’ll enjoy the pies!

  • Tim says
    June 28, 2017 @ 8:10 am

    I want to make these but someone in the family hates maple. Is there a substitute I could use? Honey or something?

    Reply
    • Erin replies to Tim
      June 29, 2017 @ 8:28 pm

      Normally that’d be an ok sub but you’d be able to taste it in these and I think it wouldn’t be good. You could try agave. And sorry for the slow reply! I’m in the process of moving and haven’t had internet since Sunday.

      Reply
  • Mafalda says
    June 9, 2017 @ 12:46 pm

    Can I use 228g only of coconut cream instead of coconut oil + coconut cream? Will the cheesecake firm the same just in the fridge? Thanks Erin!

    Reply
    • Erin replies to Mafalda
      June 9, 2017 @ 6:15 pm

      I really don’t think so. Refrigerated coconut oil is a lot firmer than chilled coconut cream and I’m thinking after chilling, it’d be like almost melted ice cream. It’s just a guess though! But I really do no recommend trying it. ;)

      Reply
  • Mary says
    May 26, 2017 @ 7:13 pm

    Have you ever made this as a pie instead of as tarts? I’d like to create a medium sized pie in a spring-form pan. Do you think the recipe is enough to accommodate? Thanks.

    Reply
    • Erin replies to Mary
      May 26, 2017 @ 10:45 pm

      I’m not so sure about the crust – if it’d be enough or if it’d do well as a pie crust. I’m thinking if you press it over the bottom and up the sides, fill it, freeze (or freeze partially) and then cut, it’d do well. It’s just a guess, though! The filling should be enough. I’d love to hear how it comes out!

      Reply
  • Monique says
    April 17, 2017 @ 6:52 am

    Why do the cashews need to be roasted and if doing yourself how long at what temp oven? I made another vegan cheesecake with unroasted cashews for the filling and it tasted perfect.

    Reply
    • Erin replies to Monique
      April 17, 2017 @ 7:32 am

      I tested the recipe with raw and then roasted cashews and thought the pies were much better with roasted. I’ve made other vegan cheesecake recipes where I tested both, and sometimes raw wins. In this one, I much preferred roasted. Here’s how you can roast cashews.

      Reply
  • Yashica
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    March 21, 2017 @ 3:36 pm

    Made these and shared them with a few friends. They loved it as much as I do. Thank you for a great recipe.

    Reply
    • Erin replies to Yashica
      March 22, 2017 @ 10:05 am

      That’s wonderful! I’m so happy that you and your friends enjoyed them. :) Thanks a bunch for your comment!

      Reply
  • Grace O
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    says
    March 13, 2017 @ 2:42 am

    Just made them! They are so delicious. Little bites of creamy, zesty goodness. Next time I want to make them in a mini muffin pan so we have little Key Lime Bites! Thank you for the recipe! I love knowing my family and I are eating treats with healthy fats and no refined sugar.

    Reply
    • Erin replies to Grace O
      March 13, 2017 @ 7:55 pm

      Yay! I’m so happy that you enjoyed them. I love your idea of key lime bites. Although maybe I’m too impatient to create all those mini crusts. ;) Thanks a bunch for your feedback!

      Reply
  • Melissa Christiansen says
    January 25, 2017 @ 4:20 am

    Tried these tasty little gems today. Oh my! So decadent! Tastes like the real deal! I did in fact use a food processor for the filling. I have a top of the line Kitchen-aid food processor and it got it 100% smooth and delicious! Thank you for the yummy recipe!

    Reply
    • Erin replies to Melissa Christiansen
      January 26, 2017 @ 8:25 pm

      Oh, that’s great! I really wasn’t sure if these would work in a food processor so that’s good to know. I’m so happy that you enjoyed them! Thanks for your comment. :)

      Reply
      • Pamela Herring replies to Erin
        February 12, 2017 @ 3:16 am

        Wanted to know the calorie content of these?

        Reply
        • Erin replies to Pamela Herring
          February 12, 2017 @ 11:17 pm

          I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :)

  • Rachel says
    January 21, 2017 @ 11:21 pm

    I made these for the first time today, they are still cooling so I can’t say how they turned out yet or if I liked them… I think I will! However, I wanted to give the feedback that this took WAY longer than 20 minutes to make – especially when the first step is to soak the cashews for an hour. Plus making the crust in my blender took forever, the mostly dry ingredients didn’t make its way to the blades on its own and I had to keep stopping the blender to stir. All in all it probably took me 1.5-1.75 hours. Can’t wait to taste them to see if all this hard work was worth it!

    Reply
    • Erin replies to Rachel
      January 22, 2017 @ 10:42 pm

      I hope you do! And oh my goodness. That sounds like a pain! I’m sorry. The active hands-on time was actually less than 20 minutes for me but I put down 20 to be conservative. So I’m wondering… what kind of blender did you use? By the way, I changed the Ready In time to 80 to reflect the soaking time. :) Thanks for your comment!

      Reply
  • Dia says
    December 31, 2016 @ 3:19 am

    Looks yummy! Going to try this for my daughters 7th bday tomorrow! I already have organic maple syrup from Costco has anyone tried it with a darker maple syrup? The lighter one sounds great maybe I’ll try that next time:)

    Reply
    • Erin replies to Dia
      December 31, 2016 @ 2:17 pm

      I hope she’ll enjoy the pies and that she has a great birthday! I haven’t tried these with the darker kind of syrup. I’d love to hear how they come out!

      Reply
  • Kelly says
    December 23, 2016 @ 11:54 am

    Could I add cocao to the base?
    And will standard limes be ok if I can’t get key limes?

    Reply
    • Erin replies to Kelly
      December 23, 2016 @ 12:59 pm

      I haven’t tried it but I bet you could! Standard limes are great. They’re what I used. :)

      Reply
      • Kelly replies to Erin
        December 23, 2016 @ 9:17 pm

        Thanks Erin
        Merry Christmas

        Reply
  • Elizah says
    October 29, 2016 @ 3:53 am

    Hey, just wondering, can these be frozen?

    Reply
    • Erin replies to Elizah
      October 29, 2016 @ 7:57 pm

      Hi there! They freeze wonderfully. Hope you’ll enjoy them! :)

      Reply
  • Kimberly @ The Daring Gourmet says
    August 9, 2016 @ 8:01 pm

    Dang, these look so good! Key lime pie has always been a favorite of mine and I’m loving the sound of this paleo version!

    Reply
  • Deb says
    August 4, 2016 @ 4:53 pm

    Sounds great but I’m confused about the cashews. Dry roasted unsalted? Buy raw and roast yourself?

    Reply
    • Erin replies to Deb
      August 4, 2016 @ 9:09 pm

      I used dry roasted and salted but since you soak the cashews, a lot of the salt comes off. So you can choose salted or unsalted. You can also buy them raw and roast them yourself. :)

      Reply
      • Gail replies to Erin
        March 11, 2017 @ 7:23 pm

        Do you soak the cashews for the crust also?

        Reply
        • Erin replies to Gail
          March 11, 2017 @ 10:14 pm

          Nope! Enjoy. :)

  • Jamie | My Baking Addiction says
    August 1, 2016 @ 9:47 pm

    I love key lime everything! These look so darn good and the maple syrup is pretty genius!

    Reply
  • Kim Beaulieu says
    July 31, 2016 @ 8:37 am

    I always joke with people that because I’m Canadian I have maple syrup running through my veins. Canada has exceptional maple syrup. My folks grew up in Quebec, and we spent a lot of time there as kids visiting our grandparents. Everyone had this maple syrup in their pantries. When I grew up my Dad would always make sure my own pantry was stocked with this maple syrup. It’s the best there is. It’s my favourite to this day. The quality is stellar.

    I love that you used maple syrup for this recipe. Key lime pie is so iconic and I’m totally digging you did a no bake version for summer. Not only is it gorgeous, but I bet it tastes out of this world. I’m always so impressed with your recipes. You always put so much thought into healthier ingredients. The care you put into recipe development shines through.

    Reply
    • Erin replies to Kim Beaulieu
      August 1, 2016 @ 8:49 pm

      I couldn’t agree with you more! Canadian maple syrup is the way to go. :) And I would love to visit Quebec one day! Thank you so much for your super thoughtful comment. It made my day!

      Reply
      • Kristen
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        replies to Erin
        April 15, 2017 @ 6:26 pm

        Québec is the best! I took my students there in 2015 – in the middle of the winter season! We got to go to a cabin à sucre and see their maple groves, they even let the kids try to make their own maple butter! I’m making these tonight, for Easter tomorrow – can’t wait!

        Reply
        • Erin replies to Kristen
          April 15, 2017 @ 8:46 pm

          What a fun experience that must have been! I’ve been wanting to try making maple butter (I’ve never even tasted it but it sounds SO good!). I hope you’ll enjoy the pies and that you have a great Easter! I’d love to hear how the pies come out.

  • Cookin Canuck says
    July 29, 2016 @ 6:33 pm

    Key lime desserts are the way to my younger son’s heart. And I love that this is sweetened with maple syrup. All of that adds up to “I need to make this!”

    Reply
    • Erin replies to Cookin Canuck
      July 30, 2016 @ 4:22 pm

      I hope you’ll make them and that your son will enjoy them! :)

      Reply
  • Ashlyn @ Belle of the Kitchen says
    July 28, 2016 @ 12:27 am

    These are the perfect summer dessert! We love key lime pie at my house!

    Reply
  • Gemma
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    says
    July 27, 2016 @ 12:23 am

    Absolutely delicious and so perfect for summer! They look so cute, loving how you decorated the tops!

    xo

    Reply
    • Erin replies to Gemma
      July 27, 2016 @ 8:56 pm

      Thanks so much! :)

      Reply
  • Laura says
    July 26, 2016 @ 10:46 pm

    These look amazing! I am seriously going to make them this weekend! I can’t wait!!!!!

    Reply
    • Erin replies to Laura
      July 27, 2016 @ 8:56 pm

      Yay! Let me know how they come out! :)

      Reply
  • Miranda
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    says
    July 26, 2016 @ 8:41 pm

    These sound so refreshing and tasty! Using maple syrup was a great idea too!

    Reply
    • Erin replies to Miranda
      July 27, 2016 @ 8:54 pm

      It was SO perfect in these pies! The lighter kind really lets the lime shine through. :)

      Reply
  • eat good 4 life says
    July 26, 2016 @ 5:46 pm

    The perfect refreshing healthy dessert for the summer. Love the flavor!

    Reply
  • Laura at I Heart Naptime says
    July 26, 2016 @ 4:49 pm

    These look – and sound – absolutely amazing!

    Reply
  • Katerina @ Diethood
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    says
    July 26, 2016 @ 4:10 pm

    You make healthy food look dammmmmn GOOD!
    And, maple syrup for the WIN!

    Reply
  • Angie | Big Bear's Wife says
    July 26, 2016 @ 3:48 pm

    Love the healthier version! I’ve had some “healthy pies” before but none of them look as good as this. Key lime is so good but I always feel bad about making them because they’re not super good for us. Now I won’t have to feel guilty!

    Reply
    • Erin replies to Angie | Big Bear’s Wife
      July 27, 2016 @ 8:52 pm

      Aww, thanks! And yes – I hope you get the chance to make these. Such a delicious guilt-free treat. :)

      Reply
  • Aimee@shugarysweets says
    July 26, 2016 @ 2:47 pm

    I love key lime desserts…and no bake. And now you made it even healthier for me to indulge :)

    Reply
    • Erin replies to Aimee@shugarysweets
      July 27, 2016 @ 8:51 pm

      I’m all about no-bake right now, too! Way too hot to turn on the oven.

      Reply
  • Kirsten/ComfortablyDomestic says
    July 26, 2016 @ 6:10 am

    I adore key lime pie but I can’t always justify the sweetened condensed milk. Your healthy version sounds like a justifiable indulgence!

    Reply
  • Amy @ Amy's Healthy Baking says
    July 26, 2016 @ 2:59 am

    I’ve been avoiding key lime pie for the same reason… It seems like you need SO much sugar to make it not taste healthy. Your vegan version with cashews is brilliant, and I LOVE your tip about the lighter Grade A Medium Amber for citrus sweets. I’ve been scared to use maple syrup in citrus treats because I didn’t want to overpower those tangy flavors, but now I’m itching to try that lighter maple syrup in a recipe! Thanks for that trick Erin! :)

    Reply
    • Erin replies to Amy @ Amy’s Healthy Baking
      July 27, 2016 @ 9:07 pm

      I hope you’ll try it out! You really can’t taste it in these pies. I LOVE the taste of maple syrup but in these pies, all I wanted was limey goodness and Grade A Medium Amber made that possible. :) Thanks for your comment!

      Reply
  • Heather | All Roads Lead to the Kitchen says
    July 26, 2016 @ 2:13 am

    I love that these are sweetened with maple syrup (my favorite sweetener) AND that they are no-bake. Perfect summertime treat!

    Reply
  • connie says
    July 26, 2016 @ 1:54 am

    Allergic to cashews, can I use sunflower seeds instead?

    Reply
    • Erin replies to connie
      July 26, 2016 @ 1:05 pm

      I really don’t think that’d work. I think the flavor would overpower the lime and that the texture wouldn’t be right at all. Sorry about that!

      Reply
  • Charlotte Moore
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    July 26, 2016 @ 1:45 am

    Someone in our family eats GF,DF. I bet she would love these.

    Reply
  • Brenda@SugarfreeMom says
    July 26, 2016 @ 12:21 am

    Love the flavors of key lime in desserts, so refreshing and I love the fact you used coconut cream to make these creamy pies!

    Reply
  • The Food Hunter says
    July 25, 2016 @ 11:06 pm

    I love mini pies like this.

    Reply
  • Lauren Kelly Nutrition says
    July 25, 2016 @ 10:51 pm

    OMG Erin! Your healthy treats are amazing! I am in love with Key Lime Pie and I can;t wait to make these!

    Reply
  • Des @ Life's Ambrosia says
    July 25, 2016 @ 10:32 pm

    These look like perfect little bites of summer!

    Reply
  • Stephanie says
    July 25, 2016 @ 9:36 pm

    I love when healthy treats don’t taste healthy :) These look awesome!

    Reply
  • Liz @ The Lemon Bowl says
    July 25, 2016 @ 8:56 pm

    These are so adorable!! I love real maple!!

    Reply
  • Kacey @ The Cookie Writer says
    July 25, 2016 @ 7:03 pm

    I totally agree with the “too healthy tasting” in a lot of healthy desserts. You look like you have a winner here and I must make these for my vegan friend!

    Reply
  • Taylor @ Food Faith Fitness says
    July 25, 2016 @ 3:43 pm

    Considering I am Canadian, I LOVE that you used Canadian Maple Syrup in these!! Key lime is my favorite summer flavor, so I can’t wait to try these! Pinned!

    Reply
  • Amy @ Little Dairy on the Prairie says
    July 25, 2016 @ 3:42 pm

    Using maple syrup to sweeten these is such a clever idea! Your photography is gorgeous too!

    Reply

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