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Vegan Key Lime Pie


This Vegan Key Lime Pie is made mini to easily share. Creamy, tangy bites of deliciousness that doesn't require baking- the perfect summer time dessert! 


Units Scale


  • 3/4 cup dates (110g)
  • 1/3 cup almond flour (32g)
  • 2/3 cup buckwheat, divided (70g)
  • 1 tbsp coconut butter (15g)
  • 1/2 tsp fine sea salt

Key Lime Filling:

  • 1/3 cup + 2 tbsp full fat coconut milk
  • 1/4 cup lime juice
  • 1/2 tsp lime zest
  • 1/4 tsp matcha powder
  • 1 tsp vanilla
  • 3-4 tbsp coconut condensed milk
  • 1/2 tsp agar agar
  • 1 tbsp corn starch


  1. Crust: Into the food processor, add in half the buckwheat and process until it resembles flour. Add in the rest of the crust ingredients and pulse blend until it becomes similar to the texture of dough. Divide the dough into 6 and press into muffin tins. Place that into the freezer to chill.
  2. Filling: Over medium high heat, add the lime juice, vanilla, condensed milk and cornstarch. Whisk consistently until it begins to boil. Then add in the coconut milk, agar, matcha powder and lime zest. Stir constantly until agar is completely dissolved (around 1 minute). 
  3. Assemble: Pour the filling over the chilled tart crust. Place it into the fridge to chill until the filling is set. Enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Sweets
  • Method: No bake
  • Cuisine: North American


  • Serving Size: 1 mini pie
  • Calories: 203
  • Sugar: 16.25g
  • Sodium: 205mg
  • Fat: 8.8g
  • Saturated Fat: 5.5 g
  • Unsaturated Fat: 0.3g
  • Trans Fat: 0
  • Carbohydrates: 30.5g
  • Fiber: 3.6g
  • Protein: 3.8g
  • Cholesterol: 0

Keywords: no bake mini key lime pies