Avocado Key Lime Pie

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This is another delicious raw vegan pie recipe I came up with in order to use the pulp my any of my nut milks, in particular Almond Milk and my Almond Coconut Milk. If you are not using pulp from the nut milks as your base/pie crust, I also included a delicious date/nut pie crust that you can use instead.

This pie will keep great in the freezer for a couple weeks. The best way to eat it is to take it out of the freezer and let it sit out for 5 to 10 minutes to soften it up a bit. Then you can dig in to the delicious, cold, creamy pie filling.

This is also a great breakfast treat, and if you want to go all out on the healthiness, throw some protein powder in the filling and voila! You have yourself a delicious protein pie for breakfast! You can also add in maca powder, some hemp seeds, or any other superfood item that you want to make this recipe even healthier!

So without further ado…let us begin!

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For the pie crust, you will need:

  • About 2 cups of pulp from nut milks
  • 2 tbsp coconut oil
  • 1/2 tsp vanilla
  • 5-7 dates
  • 1/3 cup almond flour

If you are not using nut milk pulp, you will need:

  • 2 cups raw cashews, pecans or almonds
  • 1 cup dates
  • 1/4 cup coconut oil
  • optional: 1/4 cup maple syrup

For the pie filling, you will need:

  • 2 cups soaked cashews
  • 2 tbsp coconut oil
  • 2 tbsp coconut butter
  • 2 avocados
  • juice of 1 large lime or 3 key limes
  • 3 tsp key lime zest
  • 1/3 cup maple syrup
  • 1 tsp vanilla

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Step 1:

Add all the crust ingredients except the almond flour into your high powered blender. Blend on high until everything is mixed thoroughly. Transfer to a bowl then mix in the almond flour. The crush should be sticky with the ability to mold.

If you are creating your own crust, add all the ingredients to your high powered blender, and pulse blend until the mixture is sticking, but not fully blended.

Use a spoon to transfer the mix to a deep dish pan. Press the mix down with the bottom of the spoon to mold it:

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Once completed, place into the freezer to harden as you prepare the filling.

Step 2:

Add all the filling ingredients into your high powered blender. Blend on high until everything is fully mixed. You may need to stop the blender several times to scrape the sides as the mixture will be thick. Once everything is fully blended, the mixture should be light and extremely creamy.

Step 3:

Take out your pan from the freezer, and spoon the filling mixture on top of the crust bottom. You can make these bars as thick or as thin as you want them, it’s up to you. Once you have spooned out all the filling, add some lemon zest to the top, and some pieces of sliced limes. Place them back into the freezer to harden, about a half hour or so.

Once the pie is hardened, take out of the freezer to eat. The best way to eat these is to let it sit out for about 5 minutes or so to soften, then serve.

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The addition of the fresh lime zest gives this pie a wonderful flavor.

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This dish can be stored in the freezer up to 2 weeks. Just remember to let it thaw a bit before enjoying.

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2 Comments Add yours

  1. Dianna says:

    Such a beautiful pie!

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