Paleo Key Lime Pie Dessert Shooters (Paleo, Vegan, Gluten Free, Grain Free)

Fall is right around the corner, but in my neck of the woods, it's still hot, hot, hot! Now that I think of it, the only thing that's dropping are the tailgates. So if you're looking for a cool dessert to bring to your next football party, I've got you covered.

It's a new take on an old classic, key lime pie, but you won't find any sweetened condensed milk or artificial lime flavoring anywhere near here. Only real, fresh, paleo-friendly ingredients are on the list.

The original recipe for this came from Rose of and was featured in my book "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire". It was one of the most commented on recipes in the book, but I wanted to tweak the presentation to make everything more party friendly. I was also asked to come on a local TV morning show here in Jacksonville (First Coast Living) and thought this would be the perfect recipe to demonstrate on air.

Easy preparation, simple, clean ingredients, and an impressive presentation, what more could you ask for?

Paleo Key Lime Pie Dessert Shooters 
(Paleo Vegan, Gluten Free, Grain Free)


For crust:

2 tablespoons (30 ml) coconut butter
6 Medjool dates
1 cup (110 g) toasted almond slices
1/2 cup (40 g) unsweetened coconut flakes
1/2 teaspoon vanilla extract
Pinch of salt

For filling:
2 ripe avocados
1/2 cup (120 ml) freshly squeezed lime juice
1/3 cup (80 ml) maple syrup
1 to 2 tablespoons (8 to 16 g) coconut flour
2 cans (14 ounces, or 392 g each) full-fat coconut milk, chilled

For topping:
Fresh lime zest
Whipped coconut cream


To make the crust: Toast the almond slices in an oven preheated to 350 degrees. It should only take about 10 minutes for them to get nicely toasted so check often, and take them out when they just start to brown. It's better for them to be a bit underdone than burnt. Melt the coconut butter in a double boiler or hot water bath (obviously you'll leave it in the sealed plastic bag in comes packaged in) and set aside. In a food processor, pulse the dates until they form a paste. Add the almond slices and coconut flakes and process again until the ingredients are incorporated. You'll probably have to scrape around the outside of the food processor a couple times to get all the sticky date paste into the almond/coconut meal. Add the melted coconut butter, vanilla extract, and salt and process. The mixture should be moist enough to stick together if you press it between your fingers. You can add additional coconut butter if you mixture is too dry.

To make the filling: Peel the avocados and place in a food processor together with the lime juice, maple syrup, and coconut flour. Process until smooth and thick.

Carefully remove the coconut milk from the refrigerator and scoop out the cream that has accumulated at the top. Beat the coconut cream in a bowl with a hand mixer until it reaches the consistency of whipped cream. Reserve about 1/3 of the coconut cream for decoration and fold the remainder into the avocado mixture. Mix until well incorporated.

To make the shooters, add a spoonful of crust mixture to the bottom of the shot glass. Using a piping bag (or plastic bag with the bottom corner cut off) add a layer of pie filling. Add another layer of crust on top of that and then add a dollop of whipped coconut cream. Top with lime zest and refrigerate until ready to serve.


-Tony Fed.

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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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  1. Next cheat day I'm so making that and won't even feel guilty about it.

  2. Thanks Tony! looks gorgeous, might have a crack at it for desert tonight - cheers!