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!
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
Grease four 10 cm loose bottomed mini tart tins - if you don't have these you can use ramekins instead.
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.
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 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.
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.