Healthy Key Lime Pie

In honour of St Patrick’s Day I decided to make something green. Here is the dairy and gluten free version of a Key Lime Pie. You can divide this between a muffin tray, make one large cake or 3-4 ramekins.



  • 1 cup shredded coconut (unsweetened)
  • 1 cup nuts – I used walnuts and pecans
  • ½ cup pitted dates (soaked in warm water for 30 minutes)
  • Baking paper


  • 2½ firm avocados
  • Juice of 3 limes
  • 1 teaspoons lime zest
  • 1-2 tablespoons of raw honey (depending on how sweet you want it)
  • 2 drops of vanilla extract (optional)
  1. Line your ramekins with baking paper (if using muffin tray it is easier to grease them and not use baking paper)
  2. Blend the coconut and nuts in a food processor until coarsely ground. Add the dates and process until the mixture begins to stick together. Press about 2 tablespoons of mixture into the bottom of each ramekin.
  3. Blend the filling ingredients until smooth. Pour 1 heaping tablespoon of the filling into each ramekin. Smooth the top.

Key Lime Pie Recipe non dairy gluten free

4. Garnish with a fresh slice of kiwi or a very thin slice of lime.

5. Freeze for 30-60 minutes to set.

Now if like me you don’t have a food processor but do have a smoothie maker, you can try using that instead. It took a little longer but I got the desired consistency with a little coaxing!

Also if the smell of lime juice makes you fancy a Mojito you should totally make one of those too.


Key Lime Pie Recipe

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