Coconut Avocado Key Lime Pie

Avocado and coconut create a rich, creamy base for this delectable no bake key lime pie, without tasting like avocado! The coconut cream topping keeps the dish dairy free.

Active Time: 30 mins

Total Time: 60 mins

Servings: 12

Pie Crust Ingredients:

1 cup dates, pitted

1 cup pecans

1/4 cup almond flour

1/2 cup unsweetened coconut flakes

2 tablespoons coconut oil

1 teaspoon sea salt

1/4 teaspoon nutmeg

  • Place all ingredients in a food processor, and pulse until combined.
  • Grease a circular cake springform pan lightly with coconut oil and press the mixture on to the bottom and halfway up the sides of the pan; it does not need to be even.
  • Place in the fridge to set.

Filling Ingredients:

3 medium ripe avocados, peeled and pitted

1/2 cup coconut cream

1/3 cup fresh lime juice

1 tablespoon lime zest

3 drops lime essential oil (optional)

1/4 cup Grade B maple syrup

2-3 teaspoons liquid monk fruit extract

1/2 teaspoon salt

  • Place all ingredients in a blender or food processor, and blend until smooth.
  • Taste for sweetness, adjust as needed.
  • Pour into chilled pie crust, and place back in the fridge to set for at least two hours.

Topping Ingredients:

1/2 can coconut cream, chilled

1 teaspoon liquid monk fruit

1/2 teaspoon vanilla extract

  • For the topping, scoop the clumped coconut cream from the can, leave behind the clear liquid.
  • Whip with the sweetener and vanilla until soft peaks form
  • Serve topped on slices of pie.