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Mini No Bake Key Lime Pies

Prep Time 20 minutes
Passive/Freezer Time 6 hours
Total Time 6 hours 20 minutes
Servings 4 mini pies


  • food processor
  • Four 4 1/2" Tart Pans



  • 2 cups raw nuts (1 cup pecans/ 1 cup almonds)
  • 1 cup gooey medjool dates (pits removed- roughly 12-14 dates)
  • 1 tsp vanilla
  • pinch of sea salt


  • 1 ripe avocado
  • 1 cup coconut cream see notes
  • 1 heaping tbsp lime zest
  • 1/3 cup lime juice
  • 1/3 cup maple syrup
  • 2 tbsp arrowroot starch or corn starch



  • Combine the nuts and dates (pits removed) into a food processor. Pulse until a fine meal has formed and the mixture sticks together. If it isn't sticking together add 2 more dates. Add the vanilla and salt.
  • Add 5 tbsp of the crust to 4 tart pans (mine were 4 1/2" tart pans), making sure you press the mixture firmly into the base of the tart pans and up the sides. Set in the freezer while you prepare the filling.


  • Lightly rinse the food processor and then add the filling ingredients to the food processor. Blend until smooth. (See notes for the coconut cream).
  • Remove the crusts from the freezer and add roughly 4 tbsp of filling to each crust. If there are any leftovers, simply divide the rest evenly among the 4 tarts.
  • Set in the freezer for at least 6 hours, but overnight is best.
  • When you are ready to eat the key lime pies, let them thaw on the counter for 20 minutes to soften. Store in a sealed container in the freezer.


If using the coconut cream from a can of full-fat coconut milk, I suggest placing the can in the fridge for at least 24 hours (longer is better) before you make this recipe. This will allow time for the liquid and the cream to separate in the can. So when you open the can, the cream should be sitting on top and then you can just spoon it out.