Avocado Key Lime Pie Vegan

Ingredients

Base

• 1 cup almonds raw, unroasted, unsalted
• 1/3 cup cashew raw, unroasted, unsalted
• 3/4 cup unsweetened desiccated coconut unsweetened, fine
• 1/2 cups sugar free maple flavored syrup -Monk Fruit or any liquid sweetner you like
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 tablespoons extra virgin coconut oil, melted

Key lime avocado filling

• 1 1/2 cup avocado about 3 avocado
• 3/4 cup extra virgin coconut oil
• 1/4 cup coconut milk low fat or regulat
• 1/3 cup + 2 tablespoons lime juice
• zest of 1 lime
• 1/3 cup + 2 tablepoons sugar free maple flavored syrup -Monk Fruit or liquid sweetener of your choice

Instructions

Make the base

1. In a food processor, with the S blade attachment, add all the base ingredients. Order doesn’t matter.
2.  Blend on high for about 1-2 minutes. Stop the food processor, scrap down the side every 30 seconds and repeat until the ingredients comes together and forms a sticky batter that is easy to press into a pie dish to form a crust. If too dry or crumbly add an extra 1-2 tablespoons of water. 
3. Press the mixture into an 8 inch non stick removable bottom tart pan. You can also use a 8 inches glass pie dish. I found the first option easier to unmold and serve beautiful pie. 
4. Make sure the mixture get an even thickness on the bottom and sides of the tart pan – about 3-4 mm thick is what I found the best to hold well. Freeze while you prepare the key lime filling. 

Make the filling

1. Place all the filling ingredients into a blender or food processor, except the lime zest.   
2. Blend/process on high until it forms a creamy green batter. It should have no lumps. 
3. Stir in the lime zest with a spatula.

Assembly

1. Pour the avocado key lime filling into the prepared pie base, spread evenly with a spatula and return to the freezer for 1 hour a least or 3 hours in the fridge.
2. To un mold, push up the removable bottom of your tart mold and it will release the pie easily. If you are using a glass pie dish, simply cut the pie in 8-12 servings. Serve the slice using a  pie server.
3. Store up to 5 days in the fridge in a cake plastic box. The box avoid the avocado to be in contact with the fridge air, and it won’t change the lovely green color.  
4. Serve with a dollop of dairy free coconut yogurt and extra lime zest.

Notes

Freezing: if this pie is too large, freeze any extra slice! Defrost 1 hour before serving. 

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