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Mini Key Lime Pies


Imagine sinking your teeth into a tangy key lime pie bite that’s not only bursting with flavor but also incredibly easy to make. Sounds too good to be true? Believe it! These mini key lime pies are vegan, gluten-free, and best of all, no-bake. Perfect for those hot summer days when you crave something refreshing but don’t want to turn on the oven.

But here’s the kicker—would you believe me if I told you there’s avocado in these delightful treats? That’s right! The creamy texture and vibrant color of avocado blend seamlessly with the zesty lime, creating a smooth, rich filling that’s as nutritious as it is delicious. These mini pies are not just a treat for your taste buds but also a guilt-free indulgence you can whip up in no time. Say hello to your new summer obsession!

Mini Key Lime Pies

Makes 8-10 cupcake sized pies OR 12-14 mini cupcake bites


For the crust:

1 cup unsweetened dried coconut

1 cup walnuts

a dash of sea salt

7 dates, pitted

For the filling:

1 ½ cups mashed avocado

¾ cups fresh squeezed lime juice

1/3 cup coconut nectar

½ cup coconut oil

zest from 2 limes


Put all crust ingredients into a food processor and pulse until you have a nice paste-like consistency and it can hold together.

Push crust filling into bottom of cupcake molds, set aside. *You can use full sized cupcake tins or you can use mini cupcake tins to achieve the bite-sized pies that I recently made.

Put all the filling ingredients into the food processor and process until everything is blended together and smooth. Taste and make sure it’s to your liking. If you want to add more coconut nectar or limes, do it now.

Pour filling on top of crust and place in the freezer until it has set. Store in freezer or refrigerator and enjoy at room temperature.



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