These beauties are tart, zesty, creamy and luscious. You won’t be able to tell it’s made out of avocado, promise!
The coconutty pecan crust goes so well with the fresh lime flavours, and the whipped coconut cream on top rounds it off so damn well 🤤
Storing them in the freezer makes them the perfect healthy quick go to treat to munch on! And did I mention they’re vegan, paleo, refined sugar free and gluten free…healthy af and filled with nutritious wholefoods and healthy fats.
These beauties are super quick and easy to make, and even quicker if you decide on the no bake option 🙌
AVOCADO KEY LIME PIES
Servings: 7
Ingredients
Crust
- 2 cup pecans
- 1 cup desiccated coconut
- 2 tbsp maple syrup
- 1-2 tbsp coconut oil, melted
- 1 tbsp vanilla extract
- ¼ tsp pink Himalayan salt
Filling
- 280 g avocado flesh, 2-3 depending on size
- 200 g coconut cream
- 6 tbsp lime juice
- 1.5 tbsp lime zest
- 3 tbsp maple syrup
- 1 tsp vanilla
- ¼ tsp Himalayan salt
Topping
- Whipped coconut cream
- Lime zest
Instructions
- First crack on with the crust. Option one for a crunchy crust: toast the pecans for a few minutes in a pan, tip out and leave to cool for 5 mins (you still want them warm as the nut oil helps bind everything together) then blitz all crust ingredients in a small food processor till nice and sticky, slightly coarse and mouldable (you don’t want it to become a smooth paste but processed enough to hold together) Start with 1 tbsp of the oil, adding another if needed to reach the right consistency. Line a cupcake tray with liners, add 3 tbsp to each, level out and press down till tightly packed with a flat bottomed object, I used my vanilla extract bottle!
- Bung into a preheated oven at 180c on the middle shelf for 20 mins or until golden and crisp.
- Option two for a no bake chewy crust: Toast the pecans in a large frying pan till fragrant. Tip out and toast the coconut till golden. Continue with the method above, just skip the baking part!
- Filling time. Blitz everything together in a blender till nice and smooth. Taste and adjust if needed. More maple for sweetness, more lime for sourness.
- With the crust liners still in the cooled down cupcake tray (if you baked), spoon the filling equally. Whack the tray into the freezer for at least 3 hours before diving in.
- These are best kept in the freezer as they go quite soft. When you fancy a munch, take it out, top with coconut whipped cream, lime zest and leave to defrost for at least 1 hour to softened up. Or can be eaten straight from the freezer! Once frozen, store in freezer friendly bags or container.
- BISH BASH BOSH
Notes
Coconut cream Deets: The brand Biona (can be found in holland and barett) and Waitrose stock coconut cream. If you can't find any coconut cream, you can chill tins of full fat coconut milk overnight and scrap off the cream but you may need a couple of tins.
Whipped coconut cream. All you need is chilled coconut cream. Then whisk it up!. Biona does a whipping coconut cream in a tin which is handy if you can find it.
