Avocado Key Lime Pie | A Raw Vegan Dessert
When The Avocado’s Ripe…
There’s nothing worse than craving avocado, only to go to the store and find that they’re either premature or past their prime. So after reluctantly rounding up a handful of rock hard avocados, you head home…and wait. After a good 2-3 days of twiddling your thumbs, you head down to the kitchen, take a deep breath, gulp, and ahhhh a perfectly tender, ripe avocado!
Now it’s go time! You know that sucker’s not gonna last forever!
It Takes Two, Baby
On the rare occasion that I have an excess of perfectly ripe avocados, I like to get creative with them. There are so many ways to enjoy this deliciously healthy fat, besides just whipped up into guacamole. Don’t get me wrong, I think guac should be a food group, but, I was craving something sweet!
The other night we were invited to a vegan dinner party (yes, in Nebraska! LOL), and we were assigned to bring a dessert. I immediately turned to the ripe avocados and concluded,
nothing goes together better than avocado & lime!
Avocado Key Lime Pie
There’s no better summer combo than avocado and lime! If you’re looking for something sweet and tart and nutritiously indulgent, then look no further than this totally raw treat! This dairy-free dessert is loaded with healthy fats and natural sugars, and is free of all the questionable stuff like dairy, oil, and gluten!
a dairy-free, gluten-free, oil-free, creamy & dreamy, tart ‘n’ tangy treat!
time: 20min prep, 2hr freeze // servings: 8-9
ingredients:
crust:
1/4 cup unsweetened coconut flakes
1/2 cup chopped pecans
1/2 cup pitted Medjool dates (8-10)
2 teaspoons lime zest
dash of Himalayan salt
tart filling:
2 avocados
1/4 cup fresh squeezed lime juice
1/4 cup coconut nectar (agave or maple syrup work too)
1 teaspoon lime zest
steps:
Place all crust ingredients into a food processor and process until sticky, uniform consistency is achieved. Press evenly into cupcake tray or tart pans. (I used this BPA-free silicone tray that works great)!
Place tray into freezer and allow to harden while processing filling ingredients.
Place all filling ingredients into blender or food processor and process until smooth, creamy consistency is achieved. Pour evenly into cupcake tray or tart pans and smooth tops with spoon.
Place in freezer for at least 2 hours. Remove from freezer and let thaw for a couple of minutes. The longer the pie sits out, the more pudding-like it will become (it still tastes great), but serve and enjoy quickly if you prefer it to be solid!
notes:
Top with raspberry purée, fresh berries, shredded coconut, lime zest, and/or lime wedges
Store in the freezer for a few weeks in a sealed container once frozen through
About 200 calories for 9 cupcake-size servings
Just The Facts
One avocado has twice the potassium of a banana, which can help reduce muscle cramps
The healthy fats in avocado aid in better absorption of key vitamins & minerals in other foods
Avocados are high in vitamin K, folate, vitamin C, some B vitamins, vitamin E, and fiber
Although they are not a strong source of protein, avocados do contain all 9 essential amino acids
Avocados are great for hair, skin, & nails when eaten and when used externally in personal care products
Avocado goes with anything and everything and should probably be a food group!
Let’s Avo-cuddle
I hope you’re having an amazing summer, and that this recipe will hit the spot! I’ll let you in on a little secret—avocado makes for a fantastic first baby food!
Stay tuned on the EatMoveRest YouTube channel for a peak into Max’s first bite of solid food (coming soon), and a little run-through of his adorably hilarious reactions to a handful of our favorite fruits, veggies, and other plant-powered foods!
If you haven’t already, be sure to check out one of our kid-friendly avocado smoothie recipes on our Favorite Baby Products video HERE!
Alright you guys, I’ve got a sweet little baby boy to go avo-cuddle with!
