My very vegan, avocado key lime pie. I made this for my husband’s birthday this week. I think everyone was a bit like, “where’s the cake love”, but seriously, I loved this. So light and creamy. Probably should’ve left it for a non-birthday occasion, but it was delicious nonetheless. Perfect if you are looking for a dairy and gluten-free sweet alternative.
Makes 12 slices in an 8 inch springform pan
Ingredients:
For the base
1/2 cup almonds
1/2 cup shredded coconut
10 pitted, soft dates
Th zest of 1 lime
A pinch of fleur de sel / sea salt
1 tablespoon coconut oil
For the tipping:
3 avocados
1/4 cup agave syrup
The juice of 2 limes
1 tablespoon coconut oil
Method:
– Blitz the almonds until fine in a high speed blender, then add the dates, zest, salt and oil and finely grind. It should all come together
– Press into the springform tin and put into the freezer while you make the topping
– Put all of the tipping ingredients into a high speed blender and blitz until creamy and combined
– Remove the base from the freezer and spread the tipping
– Decorate with the zest of 1 lime
– Serve alone or with a dash of dairy free cream
Note: This dessert can be made in advance and the avocados won’t discolour, simply cover with cling film and leave in the chiller section or the coldest part of your fridge.
Enjoy!
Shumailla Creates 