Author Notes: A raw, vegan take on a key lime pie with a chewy crust, tangy citrus filling and perfectly creamy texture thanks to avocado. —Posie (Harwood) Brien
Makes: 1 pie
Ingredients
Crust
-
2 1/2
cups almonds
-
1/8
cup coconut oil
-
1/3
cup dates, pitted
-
1
pinch salt (generous)
Filling
-
2
avocados
-
1/2
cup coconut oil
-
1
cup cashews, soaked overnight
-
1/2
cup agave nectar
-
4
limes, zested and juiced
-
1
pinch salt
Directions
To make the crust, pulse all ingredients in a food processor until it forms a coarse meal and begins to come together. Press into a 9 inch tart or pie pan and refrigerate while you make the filling.
- To make the filling, blend the cashews, agave nectar and coconut oil in a food processor until smooth. Add the avocados, lime juice, lime zest and salt and blend until airy and smooth.
- Spoon the filling into the crust. Refrigerate until firm, at least 2 hours.