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Nutritious Snacks & Treats

Avocado Key Lime Parfaits

These avocado key lime pie parfaits will blow you away with how easy they are to make and how delicious they taste! They’re made with simple ingredients, and tart and creamy just like key lime pie!

Avocado key lime pie parfaits are the perfect spring and summertime treat, made with avocado, lime and siggi’s yogurt! The “crust” is raw, made of a blend of almonds, dates and shredded coconut to tie it all together. These parfaits take no time at all to whip up in a food processor and if I didn’t tell you they were made with avocado you wouldn’t know it!

You can feel good about enjoying these whenever because they’re made with wholesome ingredients like avocados, limes, almonds, coconut, dates, maple syrup and low-sugar yogurt.

no bake avocado key lime parfaits

This post was sponsored by siggi’s, but as always all opinions are my own and I appreciate your support!

One of the things I like about siggi’s the most is that it has more protein than sugar, averaging 15 grams in a cup. When you’re reaching for a snack, choosing one like siggi’s with a substantial amount of protein will help to keep you fueled for longer. My favorite way to eat it as a snack is to add some berries to the top of the container with nut butter on top!

Another huge factor for me when it comes to picking a yogurt is the sugar content. Many on grocery store shelves could be considered a dessert with how much sugar they contain which is why I feel good knowing that siggi’s is committed to providing a lower sugar yogurt with simple ingredients and nothing artificial ever.

Can you Taste the Avocado?

Not really! To be honest, the avocado takes on the taste of the lime juice that you squeeze into the filling mixture. The avocado contributes to the texture of these parfaits and gives more healthy fat, fiber and vitamin E and potassium!

ingredients for avocado key lime parfaits

Ingredients for Avocado Key Lime Parfaits

  • avocado
  • limes
  • vanilla yogurt
  • dates
  • shredded coconut
  • almonds
  • maple syrup
  • salt

equipment / utensils


Avocado Key Lime Parfaits

Maggie Michalczyk, RDN
Tart, creamy and refreshing, these avocado key lime parfaits are a fun and nutritious treat for spring and summer. The 
Prep Time 5 mins
Cook Time 10 mins
Servings 5 parfaits


  • 1 cup raw almonds
  • 3/4 cup pitted dates
  • 1/3 cup unsweetened shredded coconut
  • 1 tbsp. water
  • 2 medium avocados
  • 3 limes juiced*
  • 2 containers siggi’s 4% vanilla yogurt
  • 1/4 cup maple syrup
  • pinch of salt


  •  Add almonds, dates and coconut to the bowl of a food processor. Pulse on high for 5 approx. 5 minutes until a crust starts to form. Add 1 tbsp. water and continue to pulse for 3 more minutes until totally mixed together.
  • Spoon almond date mixture into the bottom of mini parfaits glasses or ball jars. Set aside.
  • Combine avocados, lime juice, 1 container of siggi’s yogurt and salt in the bowl of a food processor. Pulse until smooth and well combined. About 3 minutes.
  • Scoop mixture on top of crust so that about 3/4 of the parfait glass is filled.
  • With the remaining container of vanilla yogurt, dollop spoonfuls on top of the avocado lime mixture. Grate extra lime zest on top and enjoy!
  • Store jars in the fridge covered for up to 4 days. The lime will prevent the avocado from browning! 


*Regular limes work just fine in this recipe. If you find key limes at your grocery store they would work too! 
Keyword avocado key lime pie parfaits; avocado; key lime;

Be sure to also check out this post about what you need to know when it comes to grocery shopping for yogurt and if you find yourself grocery shopping at Target, be sure to check out this post about what food I buy at Target!

More Healthy Recipes You’re Sure to Love

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Pumpkin Desserts & Baked Goods

Pumpkin Cheesecake Pops

Let’s make Thanksgiving pumpkin POP this year!

When it comes to Turkey Day at our house, I’m in charge of one thing–the dessert! You could even say that my love for pumpkin grew out of the fact that year after year I have made a pumpkin cheesecake no matter what. I’ve skipped countless night-before-thanksgiving parties to gladly ensure that the cheesecake is signed, sealed, and on its way to our table the next day. And while there have been some cracks in the cheesecake (the waterbath, I know!) I feel like the cheesecake has evolved throughout the years, just like I have.

Thanksgiving is at the top of my favorite holiday list. Sure the food makes the day, but the beauty of spending time with the ones you love reminds you that there should be thankfulness associated with everyday, not just this one. I’ll never forget the year I flew in from NYC for Thanksgiving. My dad picked me up from the airport on a snowy Chicago night, and the minute I saw him I started crying. Many emotions were at play, but realizing that you can always go home bubbled out of me and there was nothing I was more thankful for.

If you’re following my Instagram stories than you know sharing something I am thankful for every day this month. The 30 days of thankfulness! It has felt so great, especially now in the world I feel like finding the beauty in everyday is so, so needed.

Enough talk! Let’s POP some pumpkin! This year these pumpkin cheesecake pops will be accompanying my pumpkin cheesecake. Not only are they so delicious, but they can be whipped up in a hurry, and still look impressive. Perfect for Friendsgiving, Thanksgiving, and any other holiday get together filled with pumpkin lovers. Made with whole-milk versus cream cheese, these pops are a lighter version of traditional cheesecake. And you can’t deny how fun foods on a stick are…an automatic party hit!

Pumpkin Cheesecake Pops

Servings 12


  • 1/2 cup whole-milk yogurt I used siggi’s
  • 3/4 cup graham cracker crumbs
  • 1/2 cup pumpkin puree
  • 2 cups white chocolate chips
  • 1 tbsp. coconut oil
  • 2-3 of your favorite cookies crushed


  • In a medium sized bowl, mix yogurt with pumpkin puree & graham cracker crumbs. Mix until combined. Line a baking sheet with parchment paper. Roll pumpkin cheesecake mixture into small balls, insert sticks, and place on baking sheet. Freeze for 30 minutes. Meanwhile heat the white chocolate chips over a double boiler until melted. Mix in coconut oil. Dip balls into chocolate and place back on parchment paper. While the chocolate is still hot sprinkle crushed cookies on top. Refrigerate and enjoy!
Keyword pumpkin cheesecake pops

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