Raw avocado key lime pie with a rich and creamy filling and a deliciously tangy taste. This healthier option is suitable for vegans and vegetarians.
Avocado is an amazing ingredient. When ripe it is incredibly rich and creamy and lends itself to a variety of different uses.
But it's these avocado key lime pies that have really blown my mind. This has to be one of the best healthy avocado desserts there is out there.
A creamy, sweet avocado mousse is flavoured with lime for that distinctive tangy taste of a key lime pie.
Paired with a healthy pie crust made from dates and nuts this is healthy dessert heaven.
Mind you, sometimes I eat the mousse straight from the blender without even bothering with the whole pie thing. That's how good it is!
This avocado key lime pie is kid approved
My kid can be suspicious of new foods - especially if they're green!
But they devoured these - not even waiting for them to defrost a little (my sensitive old teeth can't handle that!).
These avocado key lime pies are 100% kid approved here.
These key lime pies don't need to be cooked but you will need a freezer.
For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.
To make these key lime pies you will need the following ingredients.
For the crust:
- 100g dates
- 100g cashew nuts
- 20g desiccated coconut
- 1 tablespoon ground flax seed (linseed)
For the filling:
- 2 ripe avocados
- 2 limes - zest and juice
- 60ml (¼ cup) maple syrup
How to make avocado key lime pies
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Please do not reproduce this recipe without permission.
Mini raw avocado key lime pie
For the crust
- 100 g dates ideally medjool, chopped
- 100 g cashew nuts ideally soaked in water for a few hours
- 20 g desiccated coconut
- 1 tablespoon ground flaxseed (linseed)
For the filling
- 2 ripe avocados
- 1 limes zest and juice
- 60 ml maple syrup
- Grease four 10 cm loose bottomed mini tart tins - if you don't have these you can use ramekins instead.
- Place 100g chopped dates*, 100g cashews, 20g desiccated coconut and a tablespoon ground flaxseed in a food processor or blender and process until well combined.
- Put a few spoonfuls of the date mixture into the bottom of each tin and press down with your fingers.
- Place in the freezer while you make the filling.
- Clean the food processor or blender then place the avocado flesh, the lime juice, half of the zest and the maple syrup into the food processor.
- Pulse until completely combined.
- Remove the tart crusts from the freezer and pour over the filling.
- Replace in the freezer for at least an hour. Remove 10 minutes before serving and then carefully remove from the tins. If you've used ramekins you'll probably need to eat them straight from the dish.
- If your dates are quite dry you may need to add a few drops of water.
- Nutritional information is approximate and is intended as a guide only.