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.

Scale

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

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