Mini raw avocado key lime pie – a healthy avocado dessert

This recipe for mini raw avocado key lime pie has rapidly become my favourite healthy avocado dessert. They are vegan, healthy, satisfying and utterly, completely delicious. Sometimes I eat the mousse straight from the blender without even bothering with the whole pie thing. That’s how good it is!

Have you tried an avocado dessert before? I used to make avocado chocolate mousse a fair bit but my eldest has decided that he doesn’t like chocolate any more so I thought I’d try this as an alternative. And boy was it a good idea. The sharpness of the lime with the creaminess of the avocado is an absolutely divine combination.

Children 2 and 3 agreed with me and have fallen in love with this – despite child number 2 not being a fan of avocados. Neither of them wanted to wait for them to fully defrost and were quite happy munching on them frozen – my teeth can’t handle that though (too sensitive) so I prefer to wait for them to defrost a little.

The aforementioned eldest child however took one look at this and hot footed it out of the kitchen. Ho hum, I’ll keep trying! Picky eating knows no bounds.

In fact I am dreaming of warmer days so I can experiment with some avocado ice lollies. Last year my kids loved these sweet potato chocolate orange ice lollies and having made these I think that an avocado based healthy ice lolly would be wonderful. Watch this space. 

Here’s how to make mini raw avocado key lime pie

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Mini raw avocado key lime pie

These mini raw avocado key lime pies have rapidly become my favourite healthy avocado dessert. They are vegan, healthy, satisfying and utterly, completely delicious. Sometimes I eat the mousse straight from the blender without even bothering with the whole pie thing. That’s how good it is!

Servings 4

Ingredients

For the crust

• 100 g dates
• 100 g cashew nuts ideally soaked in water for a few hours
• 20 g desiccated coconut
• 1 tbsp ground flaxseed

For the filling

• 2 ripe avocados
• Zest and juice of two limes
• 60 ml maple syrup

Instructions

1. Grease four 10 cm loose bottomed mini tart tins - if you don't have these you can use ramekins instead.
2. Place the dates, cashews, coconut and flaxseed in a food processor and process until well combined. If your dates are quite dry you may need to add a few drops of water.
3. Put a few spoonfuls of the date mixture into the bottom of each tin and press down with your fingers.
4. Place in the freezer while you make the filling.
5. Clean the food processor then place the avocado flesh, the lime juice, half of the zest and the maple syrup into the food processor. A blender also works well for this stage.
6. Pulse until completely combined.
7. Remove the tart crusts from the freezer and pour over the filling.
8. 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.
9. Enjoy!

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