Key Lime Pie

servings 10 - 12
prep time 1 hour

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!

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ingredients

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
400g almonds
600g Medjool dates, pitted
2 tbs coconut oil

method (tick as you go)

1

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).

2

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.

3

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.

4

Defrost the avocados and place all into your food processor.

5

Add in the lime juice, maple syrup and coconut milk and blend until the mix is totally smooth and creamy.

6

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!

7

Once you’re ready to serve, grate the zest of the remaining lime over the top of the pie.

8

Prep time does not include defrosting time of the avocados.
Tip: Leave the avocado in the fridge to defrost overnight to save on time!

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