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Paleo Key Lime Pie: Dairy-free, Nut-free and Vegan

  • Author: Lea Valle
  • Category: Dessert


  • 1/4 cup ground flax seeds
  • 1/3 cup filtered water
  • 2 1/2 cups unsweetened coconut flakes
  • 3 tablespoons coconut crystals
  • 1/3 cup arrowroot powder
  • 1 tablespoon coconut flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon celtic sea salt
  • 1 1/2 cups avocado (about 2 large, ripe avocados)
  • 1 cup coconut cream (from cans of full fat coconut milk or can of pure coconut cream)
  • 1/2 cup coconut nectar (coconut sap), raw honey (what I used) or vegan substitute
  • 2 tablespoons virgin coconut oil
  • 2 tablespoons arrowroot powder
  • 1/3 cup fresh squeezed lime juice (regular or Key limes)
  • 2 tablespoons lime zestpaleo key lime pie
  • 1 teaspoon vanilla extract
  • 1/4 tsp sea salt
  • 1 cup coconut cream, cold from the refrigerator
  • 2 tablespoons coconut nectar (sap) or honey or vegan substitute (maple syrup might work)
  • 1 teaspoon vanilla extract


  1. In a food processor or high-speed blender, process the avocado until smooth. Add the remaining ingredients and continue processing until very smooth.
  2. Pour the key lime pie filling into the pie shell or springform pan. Spread until smooth on top.
  3. Refrigerate until set – a few hours. (or place in the freezer for a while to set a little faster.
  4. Make sure your coconut cream is very cold (fresh from the refrigerator).
  5. Add the coconut cream, raw honey (or coconut nectar or other vegan sweetener) and the vanilla to a stand mixer and process slowly until combined.
  6. Continue processing a few more seconds on high speed until the coconut cream is like thick whipped cream.