Dairy Free Avocado Key Lime Pie Recipe By Tasty Food

DAIRY-FREE AVOCADO KEY LIME PIE RECIPE BY TASTY

Dairy-Free Avocado Key Lime Pie Recipe by Tasty image

Here's what you need: coconut oil, almond, cashews, pitted dates, shredded coconut, coconut milk, vanilla extract, salt, ripe avocados, coconut butter, cornstarch, key lime, key lime juice, maple syrup, coconut milk, vanilla extract, salt

Provided by Mercedes Sandoval

Yield 8 servings

Number Of Ingredients 17

Ingredients

coconut oil, for greasing
1 cup almond
½ cup cashews
1 cup pitted dates
¼ cup shredded coconut, plus more for garnish
2 tablespoons coconut milk
1 teaspoon vanilla extract
1 pinch salt
2 ripe avocados
¾ cup coconut butter
2 tablespoons cornstarch
1 key lime, zested
1 cup key lime juice
½ cup maple syrup
⅓ cup coconut milk
1 tablespoon vanilla extract
¼ teaspoon salt

Steps:

Grease an 8-inch (20 cm) tart pan generously with coconut oil.
Add the almonds, cashews, dates, coconut, coconut 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 use your hands to press it into an even layer. Chill in the refrigerator while making the filling.
Add the avocados, coconut butter, cornstarch, 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, if desired.
Chill for at least 3 hours, or overnight, until the filling has fully set.
Enjoy!

Nutrition Facts : Calories 557 calories, Carbohydrate 42 grams, Fat 43 grams, Fiber 7 grams, Protein 6 grams, Sugar 25 grams

VEGAN KEY LIME PIE

Vegan key lime pie image

This creamy, dairy-free dessert is naturally sweetened and uses entirely raw ingredients, with a date, walnut and coconut crust and a creamy avocado and cashew nut filling

Provided by Tanya Maher

Categories Afternoon tea, Dessert, Treat

Time 25m

Number Of Ingredients 12

Ingredients

zest 1 lime plus a few thin slices to decorate (optional)
225g pitted dates soaked for 4-6 hrs if too dry
100g walnuts
45g desiccated coconut
30g cacao powder (see tip)
1 tsp salt (Tanya uses Himalayan salt)
200g cashew nuts soaked for 4-6 hrs
240ml lime juice (juice of about 8 limes)
1 ½ ripe avocados
½ ripe mango
210g coconut oil melted
110g agave nectar

Steps:

Whizz all the crust ingredients in a food processor with an S-blade. Transfer the mixture to a 23cm loose-based tart tin. Using your fist, press the mixture evenly into the base and sides of the tin.
To prepare the filling, blend all the ingredients in a high-speed blender on a high-speed setting, or pulse in a basic blender until smooth and creamy.
Pour the filling onto the crust and shake the tin a little to even it out. Chill for a minimum of 3 hrs to set. Decorate with the lime zest and slices, if you like. Will keep in the freezer for up to 2 months. Defrosted in the fridge, it will keep for 1 week.

Nutrition Facts : Calories 477 calories, Fat 38 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 22 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium

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