Coconut Avocado Key Lime Pie

Sweet, tart and tangy; if you love Key Lime Pie but not the sugar you are going to love this no-bake recipe revamp!

First the pie crust, so yummy it could be a treat alone! Wizz together dates, pecans, unsulphured coconut flakes, almond flour, a little coconut oil, salt and nutmeg, and press into a pan.

The creamy dreamy base of the recipe comes from an unexpected ingredient, avocados! I promise the pie does not taste like avocados, due to an infusion of lime flavor and coconut cream, it is a hit. Look for ripe, firm avocados for the recipe, loaded with heart healthy monounsaturated fats, fiber and more potassium than a banana, this dessert is off to a super food start!

Next ingredient, coconut cream, be sure to buy coconut cream, which is much thicker, and not coconut milk. Just one can will do for this recipe, half for the recipes, and half for the topping. Pop it in the fridge to chill, scoop off just the solids, the liquid that has separated is great in smoothies or as a drink.

Now for a nice hit of lime, both the juice and zest, this is the essence of this dessert. Look for juicy limes that yield a little, so often you get the limes home and they yield almost no juice! I have a little trick to really bump up the lime infusion without lots of liquid from extra limes, lime essential oil! Just three drops will make the world of difference in this dish.

And finally, the sweetener! Cutting back on the sugar is what turns this dessert from sugar bomb to super food! Now I have tried many sweeteners in my quest for health, and many of them have adverse health benefits.

That’s why I was so excited to discover all natural, no calorie monkfruit  with no known side effects. This amazing small melon like fruit from Asia, is said to be named after Buddhist monks who grew the monkfruit eight centuries ago in China. The juice is extracted from the plant, and is 100 to 250 times sweeter than sugar, depending on the concentration, so a little goes a long way.

Monkfruit is packaged in many ways, the most widely available brands are blended with erythritol, which is a sugar alcohol. Erythritol is acceptable used is small quantities, however too much can create digestive distress.

This is why I was so excited to find Smart Monk, 100% monkfruit extract. Available as a powder or liquid, it is super concentrated, and will allow you to cut back the sugar in your recipe or replace it completely with monkfruit.

To top it all off, whip the chilled, reserved coconut cream with Monk Zero powdered sugar and a little vanilla, divine!

I hope you enjoy this delicious recipe!

Coconut Avocado Key Lime Pie

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• Author: Carol Green
• Prep Time: 30
• Total Time: 30
• Yield: 12 1x

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Description

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.

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Scale 1x2x3x

Ingredients

Pie Crust Ingredients:

1          cup Medjool Dates, pitted

1          cup Pecans

1/4       cup Almond Flour

1/2       cup Unsulphured Coconut Flakes

2          Tbsp. Coconut Oil

1          tsp. Sea Salt

1/4       tsp. Nutmeg

Filling Ingredients:

3          medium ripe Avocados, peeled and pitted

1/2       cup Coconut Cream

1/3       cup fresh Lime Juice

1          Tbsp. Lime Zest

3          drops Lime Essential Oil (optional)

2          Tbsp. Grade B Maple Syrup

1/2       tsp. Smart Monk  100% Monkfruit extract

1/2       tsp. salt

Topping Ingredients:

1/2       can Coconut Cream, chilled

1          Tbsp. Monk Zero  powdered sugar.

1/2       tsp. vanilla extract

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Instructions

• Place all the pie crust 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.
• Place all the filling 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.
• The pie can be served semi-frozen
• Whip the remaining coconut cream with the sweetener and vanilla until soft peaks form
• Serve topped on slices of pie, garnished with lime slices and mint leaves.

Notes

Adjust the sweetness according to taste, a little goes along way. I prefer to use a both maple syrup and monk fruit together for taste, monk fruit can be used alone.

• Category: Desserts

Keywords: coconut avocado key lime pie, monk fruit, smart monk, healthy sweeteners