Dairy-Free Avocado Key Lime Pie
coconut oil, for greasing
1 cup almond (140 g)
½ cup cashews (65 g)
1 cup pitted dates (170 g)
¼ cup shredded coconut (25 g), plus more for garnish
2 tablespoons coconut milk
1 teaspoon vanilla extract
1 pinch salt
2 ripe avocados
¾ cup coconut butter (165 g)
2 tablespoons cornstarch
1 key lime, zested
1 cup key lime juice (240 mL)
½ cup maple syrup (170 g)
⅓ cup coconut milk (80 mL)
1 tablespoon vanilla extract
¼ teaspoon salt
How to Make It
Grease an 8-inch (20 cm) tart pan generously with coconut oil.
Add the almonds, cashews, dates, coconut, coconut milk, vanilla, and salt to a food processor and pulse until the nuts are finely ground and the crust starts to clump together.
Transfer the crust to the tart pan and use your hands to press it into an even layer. Chill in the refrigerator while making the filling.
Add the avocados, coconut butter, cornstarch, key lime zest, key lime juice, maple syrup, coconut milk, vanilla, and salt to a food processor and blend until smooth and fully combined.
Pour the filling into the crust and spread into an even layer. Garnish with shredded coconut, if desired.
Chill for at least 3 hours, or overnight, until the filling has fully set.
Quarantine Cooking: Baking
Dry Measuring Cups
Liquid Measuring Cup
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