A vegan spin on a dessert staple! This Key Lime Pie recipe uses Ripened Avocado Halves, almonds, and coconut cream instead of dairy and eggs to achieve a delightfully creamy texture and delectable flavour. Naturally sweetened with maple syrup and Medjool dates, this pie will be the hit at your next event or party!
For the middle
10 Ripened Avocado Halves (nearly two bags)
Juice of 3 limes
225 ml maple syrup
4 tbs coconut milk (from the creamy part of the milk in the tin, not the liquid part)
1 more lime, to grate
For the base
600g Medjool dates, pitted
2 tbs coconut oil
method (tick as you go)
Start by making the base. Place the almonds into a food processor and blend for a minute or so until they break down into pieces (not as smooth as a flour though).
Add the dates to the food processor with the coconut oil and blend again, until the dates have all been crushed and the mix is sticky.
Use a spatula to press the almond and date mix firmly into a 20–25cm cake tin – the base should be about 2–3cm thick and very compact. Leave the base to one side while you make the middle.
Defrost the avocados and place all into your food processor.
Add in the lime juice, maple syrup and coconut milk and blend until the mix is totally smooth and creamy.
Pour the mix onto the base and place the cake tin in the freezer to set for about an hour and a half – you want it to be firm but not frozen!
Once you’re ready to serve, grate the zest of the remaining lime over the top of the pie.
Prep time does not include defrosting time of the avocados.
Tip: Leave the avocado in the fridge to defrost overnight to save on time!