Avocado Key Lime Pie
Updated: Mar 13, 2019
I have a confession. These are not key limes. I live in Montreal, and I’m just happy to find any produce ever. You can use key limes if you’re fancy, otherwise, no one except for the state of Florida will know the difference. This is a lime pie, and I’m not afraid to admit it. This pie has your healthy fats, essential fatty acids, and potassium. It’s refined sugar free. It’s gluten free. It’s raw. It’s delicious. This is how we made it:
1 cup almonds (or walnuts, or whatever)
1 cup unsweetened, shredded coconut (or another nut)
4 fresh dates, or 4 soaked and drained dry dates
1 tbsp flaxseed
1 tbsp chia
Pinch of salt
2 cups avocado (about 3 avocados)
½ cup key lime juice (or regular lime juice)
½ cup raw cashews soaked in hot water for 30 minutes, then drained
¼ cup date paste or maple syrup
2 tbsp lime zest
In a food processor, add your nut and seed mix with salt. Blend until you have a coarse meal. Then add your dates and pulse until you have a reasonably fine, sticky mix.
Press the crust into a 9” pie pan or springform pan. I pressed mine up the sides a bit too. Set it aside
In a high powered blender, add the avocado, lime, cashews, date paste, and lime zest. Blend until smooth. It may take a few founds to get through the cashews. Test for sweetness and adjust if necessary.
Pour the avocado mix into the crust and smooth with the back of a spoon. You can either refrigerate it or freeze it depending on your desired firmness. It will be a bit soft refrigerated overnight, but it’s way easier to eat! You can also freeze it, and then thaw it for a couple of hours before eating.