Vegan + Gluten Free Avocado Key Lime Pie
With St. Paddy’s Day just around the corner, we decided to get our green on! Actually, we REALLY got our green on! This little dessert is a leprechaun’s dream of green, clean eating with a lovely lime green hue! I totally am imagining a tiny leprechaun with sunglasses, a straw hat and Hawaiian shirt, ready to dive into this tropical heaven after some sun salutations. Hahaha! I guess this is more of a California interpretation!
Green + Vegan + Avocadoes = Perfection
For the filling:
2 tbls maple syrup
2 tbls coconut oil, melted
3 tbls key lime juice
For the crust:
2/3 c ground pecans
1/2 c coconut shreds
2 tbls coconut oil
2 tbls maple syrup
pinch of salt
For the whipped topping:
1 can coconut cream (scrape cream from top)
1 tbls maple syrup
1 tsp vanilla extract
(makes 4 mason jar pies)
Starting with the crust, I ground up my nuts and added in 1/2 cup of shredded coconut, and two tablespoons each of maple syrup and coconut oil. If you are concerned about sugar levels, you could absolutely buy unsweetened coconut shreds, or go ahead and skip the maple syrup if you cannot find the unsweetened shredded coconut at your local store. This recipe is meant to by yummy, easy and fast….that also means I do not want you stuck hunting the grocery aisles for the ingredients! Easy is easy. And kudos that it is yummy and healthy, right?
I do not know about you, but I always believe in putting at least a pinch of salt into everything I bake. It brightens the flavors…kind of what you want for a key lime pie, if you ask me.
I personally love the look of tiny key lime pies made in a mini cupcake pan, but that obviously involves the nuisance of having to spray the pan with oil and pray hard that you can get those tiny crusts out of there (grumble, grumble). Yes, you could rock some mini cupcake liners to make things easier, but I say just grab a mini mason jar and make things even easier! Press that crust in, bake at 350 until golden, about 10 – 15 minutes depending on what you cook the crust in. The bonus of the mason jar is that your baking dish becomes your serveware! Easy!
Time for the filling!
In a food processor or blender, combine you avocado, 2 tablespoons maple syrup, 2 tablespoons melted coconut oil, and 3 tablespoons key lime juice. Puree until gorgeously smooth.
(note: Key limes are awesome! They look way tinier than a typical lime, but they have at least twice the amount juice!)
It is so cool how the coconut oil gives the filling a custard texture. Velvet smoothness y’all!
Onto the whipped topping! Enter the amazingness of coconut cream. Whatever you do, do NOT shake the can. In fact, once you pick the can up off the shelf at the grocery store, protect that baby from ANY agitation! The magic comes from the coconut cream separating from the coconut water. When you open up the can, hopefully you will have this gorgeous, thick cream. You can refrigerate it for an even thicker consistency, too.
Check out all that coconut water at the bottom of the can. You do not want any of that in the whipped topping.
Whisking in a tablespoon of maple syrup and a teaspoon of vanilla, you are ready to start layering your pies!
Ahhh dang! These are gooooood!
Tart and tropical. The perfect California experience for St. Paddy’s!)
Happy St. Patrick’s Day weekend!
For more avocado fun, check out our Strawberry Avocado Smoothie.
Photos Credit to: Jessica Helton