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Recipe Detail Page
Avocado & Key Lime Pie
Early Summer 2021
The unexpected addition of avocado gives this raw key lime pie the creamiest filling. This dessert is both vegan and gluten-free, the crust is made with a blend of nuts and is naturally sweetened with Medjool dates. For the filling, be sure to use 100% pure Canadian maple syrup for best results.
Serves 8 to 10
CRUST
1 cup (250 mL) raw unsalted almonds
1 cup (250 mL) raw unsalted cashews
1/3 cup (80 mL) unsweetened flaked coconut
12 Medjool dates, pitted
2 tbsp (30 mL) pure maple syrup
1 tsp (5 mL) pure vanilla extract
1/4 tsp (1 mL) fine salt
FILLING
2 ripe avocados
1 tsp (5 mL) key lime zest
1/2 cup (125 mL) fresh key lime juice
1/2 cup (125 mL) pure maple syrup
1/2 cup (125 mL) coconut oil, melted and cooled
1/4 cup (60 mL) coconut cream
1 tsp (5 mL) pure vanilla extract
Pinch fine salt
GARNISH
Whipped coconut cream
Sliced key limes
Toasted coconut
1. For the crust, to a food processor, add almonds, cashews, coconut, dates, maple syrup, vanilla and salt. Blend until mixture begins to clump together, about 2 minutes.
2. Transfer to a 9-inch (23-cm) tart pan with a removable bottom. Press mixture into bottom and sides of pan to form an even crust. Refrigerate until ready to use, 30 minutes to overnight.
3. For the filling, to a food processor, add avocados, key lime zest and juice, maple syrup, coconut oil, coconut cream, vanilla and salt. Blend until silky smooth, about 4 minutes.
4. Pour filling over prepared crust and, using an off set spatula, smooth top. Refrigerate until filling has fully set, about 4 hours.
5. Garnish with whipped coconut cream, sliced key limes and a sprinkle of toasted coconut. Refrigerate until ready to serve.
Serves 8 to 10
