Bright key lime custard sets into a plush, tropical filling here, its tang balanced by honey and thickened with a touch of arrowroot starch until it's silky enough to hold a clean slice. That filling sits in a press-in crust built from ground almonds and sticky Medjool dates, baked just until golden and fragrant, so every bite has that toasty, slightly caramelized contrast against the tart citrus. A generous hit of fresh key lime zest and juice keeps things vibrant, while a can of coconut milk gives the custard real body and a subtle tropical richness. Chilled until fully set, then finished with fluffy coconut whipped cream and a few lime slices on top, it's the kind of make-ahead dessert that looks far more impressive than the effort it actually takes. This one is a genuinely solid pick for a vegetarian spread, no asterisks needed — just a cool, citrusy slice worth passing around.
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Preheat the oven to 350°F (175°C). Add the almonds to a food processor and pulse until they resemble coarse crumbs, about 10 one-second pulses. Add the pitted dates, melted coconut oil, and salt, then process until the mixture clumps together when pressed between your fingers, about 30–45 seconds.
Transfer the crust mixture to a 9-inch pie dish. Using the bottom of a measuring cup or your fingers, press it firmly and evenly across the bottom and up the sides of the dish to form a uniform layer. Bake for 10–12 minutes, until the crust is golden at the edges and fragrant. Set aside to cool while you prepare the filling.
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