Vegan Key Lime Pies (No-bake, Paleo)
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
- Vegan Chocolate Ice Cream – a rich, creamy chocolate ice cream that’s naturally dairy-free, with a paleo option.
- Vegan Caramel Pecan Cheesecake – an ultra-creamy no-bake cheesecake topped with homemade caramel and pecans, with a paleo option.
- Vegan Turtle Cheesecake – a rich no-bake cheesecake with chocolate, caramel and pecans, with a paleo option.
- Vegan No-bake Peanut Butter Pies – creamy individual peanut butter pies that are perfect for making ahead, with a paleo option.
- Paleo Raspberry Cream Pies – another creamy no-bake mini pie with a nut-based crust.
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)
Ingredients
For the crust:
- 1/2 cup (43 grams) unsweetened shredded coconut
- 1 cup (145 grams) roasted salted cashews
- 1 1/2 tablespoons (30 grams) maple syrup
- 1 teaspoon vanilla extract
- pinch salt
For the filling:
- 1 cup (145 grams) roasted salted cashews
- 3/4 cup (168 grams) unrefined coconut oil very soft or melted
- 1/4 cup (60 grams) coconut cream
- 1/2 cup (120 ml) lime juice or Key lime juice, freshly squeezed
- 6 tablespoons (120 grams) maple syrup I recommend Grade A
- 2 tablespoons (8 grams) lime zest
- 1 teaspoon vanilla extract
- pinch salt or more to taste
Instructions
Soak the filling cashews:
- 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:
- 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
- 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
- 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.
- Place the pan in the freezer or refrigerator while you prepare the filling.
Prepare the filling:
- Rinse and drain the soaked cashews.
- 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
- Pour about 1/4 cup (50 grams) of filling over each crust.
- Refrigerate for about 4 hours or until firm. If you’re in a hurry, place the pan in the freezer.
- 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!
Notes
- 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.
So excited to try this! Do I only soak the cashews for the filling?
Correct! I’d love to hear how they come out. :)
Greetings from Spain!
These key lime pies are absolutely delicious.
Pretty little things, bursting with flavour. A perfect balance of lime and coconut, just a hint of tartness complemented by smooth and silky.
Yes, time-consuming to make, but well worth it. ‘A real hit!’ commented my dessert-loving partner. I couldn’t have put it better myself.
Thank you so much for the recipe.
And greetings from Germany! You’re welcome for the recipe. :) I’m so glad that you and your partner enjoyed the pies! Thanks a bunch for your nice feedback. I really appreciate it!
Yum! I was challenged to make a sugar free, dairy free gluten free dessert for a birthday, and I was getting so intimidated by all of the recipes with unusual sugar substitutes. This recipe was really good, and even people without any restrictions really enjoyed it! I will say that it took longer than I expected to make – about 1.5 hours or so from start to finish as the commenter above mentions. But it was really good, and several people went back for seconds! Thank you!
You’re welcome! I’m so glad that you liked it and that people went back for seconds. :) And it’s always great when people with no restrictions like something, too. Thanks for your feedback!
Could I make this in a pie plate instead.
I’m so sorry for just now seeing your question! I haven’t tried it but I think the crust would be difficult to cut. I wouldn’t recommend it.
I made this using some extra lime juice and it turned out amazing! I blended it in my food processor for 2 minutes and it turned out very smooth! love this recipe and cant wait to make this again!
Whoops! Sorry I just replied to your other comment. Did you use the liners? Did it work well? Thanks so much for your feedback! I’m happy you liked them. :)
Do you have to use cupcake liners or will they work without them?
The crust will most likely stick to the pan but I haven’t tried it.
Is there any way to sub the coconut oil in these? My husband’s birthday is in two days, and he LOVES key lime pie…but we’re not eating added oil right now (or dairy, or meat).
I am so sorry I just now saw your comment! This week has been crazy. Unfortunately there’s no way to sub the 3/4 cup of coconut oil in the filling. Sorry about that (and sorry again for the slow reply!). I hope your husband had a nice birthday!
I was shocked at how amazing these are. They are definitely just as good as the “real thing!”
Woohoo! So happy to hear that you also think that they taste like the real thing. Thanks for your feedback! :)
This is amazing! I just made it and am waiting for it to finish setting up but the flavor of the filling is spot on. I personally used less maple syrup and more key lime juice (I love really tart stuff) and it suited me perfectly!
Oooh… you like it super tart! I wish I did, too. :) So happy you liked it! Thanks for your comment. :)
These are amazing! And they look just like the picture. I’m always nervous to try something new with guests, but these really delivered. I topped with a little whipped coconut cream.
So sorry for my slow reply! I’m happy to hear that they came out well and like the pictures. :) Thanks for your feedback!
I am not one who usually leaves comments despite being one who relies on them heavily, but these mini pies were so extremely delicious that I had to write. Thank you for sharing this recipe! It was easy to follow, and the results were exactly as expected.
I have just one question. Is there anything that can be done with the leftover coconut in the can?
Thanks, again! I can’t wait to try more of your recipes!
Well thank you for taking the time to leave feedback! I’m so happy that you enjoyed the pies. I always just toss the leftover coconut milk into a smoothie or use it as a milk replacement in things like mashed potatoes. And sorry for the slow reply! I just came home from the hospital after giving birth. :)
Congrats on your now 10-month old! and I agree with everyone, these tarts are so wonderful! I’ve served them to six different people who could have eaten the ‘real thing’ but who each loved this version and want me to make more right away! Aside from the hour it took me to zest and make juice out of a bag of key limes, I’m looking forward to them, too :-).
Thank you! :) And I’m very happy to hear that the pies were a big hit with people who can eat the regular kind. I’m with you on the zesting and juicing thing. I so wish that the bottled juice were as good as fresh! It’d sure save a lot of time. Thanks a bunch for your comment!
Would love to try these for the paleo cafe I work for. I would like to try it in a 7″ pan. Does it hold its shape keeping only in the fridge?
Thank you
Francie
Unfortunately so! They need to be kept chilled or frozen.
Made these today. So glad I found your recipes. They are great! Thank you.
I’m so happy you liked them! Thanks a bunch for your feedback. :)