Raw Avocado Key Lime Pie

When you have too many ripe avocados at home… this is the best thing you can make out of them! And even if you don’t have… Just go and get some avocados!!! 😂

So… Tangy, fresh taste of healthiness – all in just one piece of this amazing pie. It’s borrowed from amazing blogger at Nutrition Stripped, but as always – a slightly different variation 😉 you can choose which one you like more 😉

INGREDIENTS :imag4893-01

For the crust:

  • 2 ½ cups mixed raw nuts
  • ½ cup pitted dates
  • ⅓ cup melted coconut oil
  • 1 teaspoon lime zest
  • Pinch of sea salt

For the filling:

  • 5 avocados, pitted and skins removed
  • 1 teaspoon lime zest
  • Juice from 6 limes
  • ⅓ cup honey
  • 1 cup melted coconut oil
  • Pinch of sea salt

Optional: garnish with fresh mint, lime wedge, crushed pistachios or grated 99% cacao chocolate

METHOD:

  1. Grease a pie tin (preferably with a removable bottom) with coconut oil.
  2. In a food processor, combine all the crust ingredients and blend until the mixture holds together when you push it between two fingers.
  3. Pour the crust into the well greased pie tin and firmly push crust mixture into the bottom and up the sides until an even layer of crust is covering the entire pie pan. Place in the fridge to harden and cool while you make the filling.
  4. In a high speed blender or food processor, add all filling ingredients and blend until velvety smooth. Adjust seasonings to taste (add more sea salt if needed, add honey to sweeten, etc., but you want it to still be tangy).
  5. Pour this mixture into the chilled crust from the fridge and evenly smooth out the top using a spatula. Place complete pie in the fridge to firm overnight or in the freezer for up to 2 hours or until firm before serving.
  6. To serve use a hot knife (run under hot water) to slice, serve with optional garnishes and enjoy! Store in an airtight glass container in the fridge for up to 1 week or in the freezer for 3 weeks.

 

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