Avocado Key Lime Pie
Avocado key lime pie is rich, creamy and delicious. This no-bake dessert is vegan, gluten free and easy to make. This healthy dessert is made of whole food plant based ingredients for a dessert that leaves you satisfied.
Servings: 12 slices
- 1 ¾ cups pecans toasted
- 1 cup dates pitted
- pinch salt optional
- 1 ½ cups raw cashews soaked in boiling water for 15 minutes and drained
- ½ cup coconut cream *see note
- ⅓ cup fresh lime juice
- ½ cup maple syrup or other liquid sweetener
- 1 large avocado pitted and peeled
Make the Crust:
Add the pecans, dates and a pinch of salt, if desired, to a food processor. Process until the mixture holds together when pinched between your thumb and forefinger (see pics in body of post). This may take a few minutes depending on the moisture of your dates. Dump the mixture into a 9-inch springform pan or pie plate and then pat firmly and evenly into the bottom of the pan. If you're using a pie plate press it up the sides too. Set aside.
Make the Filling:
If you have a high powered blender, this will work best for the filling, but a food processor will work too. Add the cashews, coconut cream, lime juice and maple syrup to a blender container. Blend until the cashews are completely liquified and smooth, scraping down the sides occasionally. Depending on your blender this could take anywhere from 5-10 minutes. If you’re using a food processor it will take longer to get a smooth texture, but it is achievable. Just keep blending and scraping down the sides until it is nice and smooth. Once the cashews are blended, add the avocado and blend again until smooth.
Pour the avocado mixture onto the prepared pie crust and then smooth out the top with a spatula. Put in the freezer for a couple hours to set and then move to the fridge. This key lime pie is wonderful eaten either frozen or chilled, but will not hold up at room temperature. Serve alongside a dollop of coconut whipped cream if desired.
*Coconut Cream: You can buy cans of coconut cream, or use a can of full fat coconut milk. If you are going to use full fat coconut milk, place the can in the refrigerator for at least 12 hours. The coconut cream will rise to the top and you can scoop this out and use it, leaving the water behind.
Make Ahead: This pie can be made up to 5 days ahead of time and stored tightly covered in the fridge, or up to a month in the freezer.
Serving: 1slice | Calories: 321kcal | Carbohydrates: 28g | Protein: 5g | Fat: 23g | Saturated Fat: 6g | Sodium: 5mg | Potassium: 403mg | Fiber: 4g | Sugar: 18g | Vitamin A: 54IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 2mg