Avocado Key Lime Pie
This Avocado Key Lime Pie is no-bake, vegan and gluten-free, but your guests will never know it!
1 ½ cups raw almonds
¾, loosely packed, cup medjool dates (pits and stems removed)
1/3 cup shredded coconut
1 teaspoon vanilla extract
generous pinch of salt
2 tablespoons melted coconut oil
2 avocados, pits and skins removed
½ cup fresh lime juice
3 tablespoons canned coconut cream
1 tablespoon melted coconut oil
4 tablespoons maple syrup
Optional for topping
Fresh lime zest and/or whipped coconut cream
Rub the inside of a 9-inch pie pan with coconut oil.
In a food processor or powerful blender, pulse together almonds, dates, shredded coconut, vanilla extract, and salt until coarse and crumbly. Slowly pour in coconut oil as you continue pulsing. (You may need to scrape the sides of the food processor/blender to make sure everything is well integrated.) Once the ingredients are combined and beginning to stick together, your crust is ready. Use your fingers to press the crust into the prepared pie pan. Cover in plastic wrap and refrigerate while you prep the filling.
Place avocado, lime juice, coconut cream, coconut oil and maple syrup in a food processor or powerful blender. Blitz until mixture is creamy and smooth.
Scoop avocado-lime filling onto the pie crust. Smooth filling with the back of a spoon to make for a pretty top. Cover and refrigerate for at least 2-3 hours before serving, allowing time for the filling for firm up.
Serve with fresh lime zest and whipped coconut cream.