Vegan No Bake Key Lime Avocado Pie
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Vegan No Bake Key Lime Avocado Pie

If any recipe deserves to be revamped, it's a key lime pie! This Vegan No Bake Key Lime Avocado Pie uses avocado, cashews, almonds, dates & coconut oil.
Course Dessert
Cuisine American
Keyword avocado key lime pie, avocado pie
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 servings
Calories 468kcal
Author Maria Vannelli RD

Ingredients

The Crust:

  • 1 1/3 cups almonds
  • 1/2 cup shredded coconut unsweetened
  • 1 cup Medjool dates pitted, roughly chopped
  • 1/2 teaspoon vanilla extract
  • pinch sea salt

The Filling

  • 1 large Hass avocado
  • cups cashews unsalted and roasted
  • 1/3 cup coconut oil
  • 1/4 cup freshly squeezed lime juice freshly squeezed
  • 1/3 cup pure maple syrup or honey or honey
  • 1 teaspoon vanilla extract
  • pinch sea salt
  • lime slices and zest for garnishing optional

Instructions

To make the Crust:

  • Combine almonds and coconut in a food processor and pulse until beginning to combine. Add dates, vanilla and salt.
  • Process until the mixture comes together.
  • Press the mixture into the bottom of a 9 inch spring form pan or pie plate which has been previously oiled (You can use the bottom of a heavy glass to gently “pound” the mixture).
  • Place in the refrigerator while making the filling.

To make the filling:

  • Place all of the ingredients for the filling in a food processor and blend until smooth.
  • Pour filling into your crust and spread. Smooth top with a spatula.
  • Place pie in freezer for a few hours until set and then transfer to refrigerator for a another 3 hours or overnight.
  • Can be kept in the refrigerator well wrapped for 3 days or keep frozen for up to 1 week. (defrost the pie in the fridge for a couple of hours before serving.
  • Garnish with lime slices and zest.

Notes

Although the original recipe calls for key limes, Persian limes work well in this recipe.
You can easily make individual portions of this recipe. Just layer and serve them in small glasses, jars or even use muffins liners to make individual tarts.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
*adapted from the Edgy Veg
 

Nutrition

Serving: 1serving | Calories: 468kcal | Carbohydrates: 38g | Protein: 9g | Fat: 33g | Saturated Fat: 12g | Sodium: 19mg | Potassium: 513mg | Fiber: 5g | Sugar: 25g | Vitamin A: 25IU | Vitamin C: 2.4mg | Calcium: 98mg | Iron: 2.8mg