Avocado Key Lime Pie

The dessert I make when the avos pile up

My dad recently moved back to New Zealand after thirty years across the ditch, onto a lifestyle block in sunny Waikato that came with a slew of generously laden avocado trees. Which is how I ended up with 53 ripe avocados hogging prime real estate in my fridge and a sudden need for a plan of attack. This pie is the plan. Avocados are at their best value here from around June through to November, when the local harvest is in full swing, and I have picked them up for as little as 90 cents each. When they are that good and that plentiful, it feels almost rude not to put them in a dessert.

As a Registered Nutritionist and Naturopath, I am always looking for ways to build a sweet that gives something back, and the avocado does a lot of quiet work here. It brings the monounsaturated fats that give the filling its cool, creamy set, along with around 6g of fibre and 378mg of potassium a slice. It also means no cashews, which is where most creamy plant-based tarts start and where most of the waiting happens. There is no soaking at all.

If lemon is more your thing, my Healthy Creamy Lemon Cheesecake is the same idea in a different citrus.

It’s like Spring in a slice. Perfect for these warmer days, and just the thing to enjoy al fresco with your fam. Even your deepest of choccy-cravings will melt with this zesty number.

Get this one on the menu this weekend – you won’t be disappointed.

V GF NF SF

Avocado Key Lime Pie

Made with avocado instead of cashews, this no bake key lime pie is creamy, zingy and dairy free. Twenty minutes to make, then it sets overnight.

AuthorBuffy Ellen Gill

Servings 12

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Prep Time 20 minutes mins

Ingredients

Base

• 1 c almonds
• 1 c dates
• ¾ c desiccated coconut
• 1 tbsp coconut oil
• ½ tsp vanilla extract
• Pinch sea salt
• ½ tsp grated/dried ginger or 5 drops of ginger essential oil

Filling

• 2 large ripe avocados
• 4 limes zest of 1, flesh of 4
• ½ c liquid sweetener (coconut nectar or brown rice syrup)
• 1 tbsp vanilla extract
• 6 drops lime essential oil (optional)
• Pinch sea salt
• ¾ c coconut oil, melted but cool

Topping

• strawberries, freeze dried berries, and moringa/spirulina/greens powder

Instructions

• Blend all the base ingredients in a food processor until chunky like a breadcrumb, so that it sticks together between your fingers but still has some nice texture to it.
• Pour into your tart tin (a French fluted one with a removable base) that’s lined with clear wrap (biodegradable if you can find it!). Press the base in and up the edges, moving around the sides with your palm, thumb and fingers to get a nice even thickness on all sides. Pop the base in the freezer while you prep your filling.
• Blend all your filling ingredients, minus the coconut oil, in a high-speed blender until super creamy and smooth. Pour in the coconut oil and blend again. Remove your tart shell from the freezer and pour in the filling. Then place in the fridge overnight to set.
• Sprinkle over your toppings, slice and enjoy!

Recipe Notes

• Make it nut free: Replace the almonds with sunflower seeds or buckwheat for both a nut-free and super affordable option.
• Tip – add a dash of water to your tin before adding clear wrap to help it stick.
• If you have them on hand, use dried activated nuts for optimal nutrient absorption and digestion. Otherwise you can just use raw. Brazil nuts also taste amazing in the base.
• If your base mix feels too dry, add a bit more water until it sticks together when pressed.
• Make sure to blend the avocado so it’s super creamy and contains no lumps (before adding the coconut oil).
• You also want your coconut oil melted but fairly cool, otherwise it will split when mixed with the avo.
• The ginger and lime essential oil in the base and filling are optional, but totally amplify and enhance the flavour (I highly recommend adding them if you have them!). Make sure however you’re only using high quality food-grade oils in your cooking. If you’d like to learn more about the therapeutic benefits of essential oils, and how you can use them in your cooking, watch my introductory essential oils workshop.
• This pie will keep in the fridge for up to five days, or you can freeze individual slices in a sealed container for up to two months.

Nutrition Disclaimer

As a Registered Naturopath and Nutritionist, I create nutritionally-balanced recipes using whole food ingredients designed to support optimal health and wellbeing. While I encourage an intuitive approach to eating, I also recognise the value of understanding calories and macronutrients as tools to build awareness around your intake. This awareness can be helpful in aligning your nutrition with your personal health goals.

Please note: all nutritional information provided is an estimate only. Variations will occur depending on the specific brands used, recipe adjustments, and portion sizes consumed. If you have individual dietary needs or health conditions, I recommend booking a personalised consultation for tailored advice.

Nutrition

Calories: 367kcalCarbohydrates: 29gProtein: 4gFat: 29gSaturated Fat: 17gSodium: 15mgPotassium: 378mgFiber: 6gSugar: 18gVitamin A: 60IUVitamin C: 10mgCalcium: 58mgIron: 1mg

Did you make this recipe?

Let me know by leaving a recipe rating below, or by tagging @begoodorganics on Instagram. I love seeing your beautiful creations!

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