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Avocado-Lime Pie

If you love foods that are creamy, soft and sensual,then this pie does the trick. This is an easy, no-bake Spring pie from our astrology cookbook, from SIGNS & SEASONS.

 

It is easier to whip up than you might imagine. The crust is made of finely ground almonds, coconut and figs, which complement the avocado lime combination. Because of their high fat content and buttery texture, avocados make a grand player in dairy-free desserts.

Serves 8 

 

For the crust:


1 cup raw almonds
1 cup unsweetened shredded coconut 

12 Calimyrna dried figs
1 teaspoon vanilla extract
Dash of salt
3 tablespoons maple syrup

Make the crust. Combine all the ingredients for the crust in the bowl of a food processor and blend until dough-like. The stickiness of the figs will hold the crust together. Lightly grease a 9-inch pie dish. Scoop the crust mixture into the pan and use your hands to press the dough evenly into the pan and up its sides.


For the filling:


4 ripe avocados, halved, pitted, and peeled
1 teaspoon vanilla extract
Dash of salt
1⁄2 cup lime juice
1⁄4 cup lime zest plus 1 tablespoon for garnish

1⁄2 cup coconut nectar
1⁄2 cup coconut oil, melted

 

Make the pie filling. Combine the avocados, vanilla, salt, lime juice, lime zest, and coconut nectar in the (cleaned) bowl of the food processor and blend until smooth and creamy, stopping occasionally to scrape down the sides. Add the coconut oil and blend until combined.


Pour the filling over into crust and smooth it out with the back of a spoon or an offset spatula. Garnish with lime slices and zest.

Chill in the refrigerator or freezer for at least 3 hours or overnight in the fridge, until firm. Cut and serve.

 

 

 

 

 


 

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