Plant based Avocado Key Lime Pie.
Recipe by: Heather
Ingredients List
Method
Grease an 8-inch (20 cm) pan with coconut oil
Add the almonds, cashews, dates, coconut, plant milk, vanilla, and salt to a food processor and pulse until the nuts are finely ground and the crust starts to clump together.
Transfer the crust to the tart pan and press it into an even layer and up the side 1cm. Use the back of a spoon to smooth out evenly.
Chill in the refrigerator while making the filling.
Add the avocados, coconut butter, corn starch, key lime zest, key lime juice, maple syrup, coconut milk, vanilla, and salt to a food processor and blend until smooth and fully combined
Pour the filling into the crust and spread into an even layer.
Garnish with shredded coconut or lime zest if desired.
Chill for 2 hours or overnight, until the filling has fully set.
Ingredients
Directions
Grease an 8-inch (20 cm) pan with coconut oil
Add the almonds, cashews, dates, coconut, plant milk, vanilla, and salt to a food processor and pulse until the nuts are finely ground and the crust starts to clump together.
Transfer the crust to the tart pan and press it into an even layer and up the side 1cm. Use the back of a spoon to smooth out evenly.
Chill in the refrigerator while making the filling.
Add the avocados, coconut butter, corn starch, key lime zest, key lime juice, maple syrup, coconut milk, vanilla, and salt to a food processor and blend until smooth and fully combined
Pour the filling into the crust and spread into an even layer.
Garnish with shredded coconut or lime zest if desired.
Chill for 2 hours or overnight, until the filling has fully set.