This is one of those OMG this is so good desserts that satisfy that craving for a dirty filthy sweetness, with zero guilt. That’s right I am talking Raw, Vegan, Gluten Free, Paleo, Dairy Free, Peanut Free, Super healthy in every way, and some how amazingly delicious.
First let me start off by saying that this is not a recipe of my own design. Merely I saw this: http://www.eatingbirdfood.com/creamy-lime-and-avocado-tart-vegan-gluten-free/ and tailored it to deal with a bit of a key lime situation at home. Hey they were on sale, so I bought too many. Totally a typical situation around my house.
Makes 1 standard Pie. Prep 20 mins with a friend.
- parchment paper
- standard size pie pan
- food processor
- clean hands
- ¼ cup unsweetened dried coconut meat. Shredded or Flakes
- ½ cup pecans, or almonds
- ½ cup dates (I used about 9)
- 1-2 TBS key lime zest (or as much as you can stand zesting this tiny buggars.)
- pinch of sea salt
- 2 avocados RIPE (about 1½ cups of avocado puree)
- ¼ cup of fresh squeezed key lime juice, about 9 key limes and lots of patience
- ¼ cup honey, pasturized not raw. Use more or less, this makes a sweet treat.
- 1 Tablespoon coconut oil
- 1-2 TBS key lime zest (again as much as you can stand to zest)
- Process the crust ingredients (coconut, nuts, dates, key lime zest and sea salt) in a food processor until everything is small and starting to clump into a ball.
- Line the pan with parchment paper.
- Take mixture out of the processor and press evenly into the parchment paper. Try to squish it out evenly. Place pan in freezer while you make the filling.
- Blend ingredients for the filling (avocados, key lime juice, honey, coconut oil and key lime zest) in the food processor until creamy.
- Scoop the avocado filling over the crust into the pan. Use a spoon to make sure the filling is even and smooth.
- Place pan in the freezer to set up, at least 2 hours, but can be overnight. Take out of freezer, cut into slices and serve. The longer it sits out, the filling will soften and become more like pudding. It still tastes amazing, but not as firm. Store any leftovers back in the freezer. I slipped the whole pan into a freezer bag.