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Avocado Key Lime Pies on slate plate

Mini raw avocado key lime pie

Mandy Mazliah
Creamy and tangy avocado key lime pies. Suitable for vegans.
5 from 1 vote
Prep Time 30 minutes
Freezing time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine International
Servings 4
Calories 462 kcal

Ingredients
 
 

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

Instructions
 

  • 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.
  • Enjoy!

Notes

  1. If your dates are quite dry you may need to add a few drops of water.
  2. Nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 462kcalCarbohydrates: 49gProtein: 8gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gSodium: 15mgPotassium: 915mgFiber: 12gSugar: 28gVitamin A: 158IUVitamin C: 15mgCalcium: 61mgIron: 3mg
Keyword avocado key lime pie
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