Paleo Avocado Key Lime Pie
This Paleo Avocado Key Lime Pie is delicious and simple to make!
Servings: 4 servings
Calories: 563kcal
Equipment
- Food Processor
- 4 mini pie dishes or 1 regular sized pie dish
Ingredients
- 2 avocados
- 1/4 cup maple syrup
- 1/3 cup key lime juice (or regular lime juice will also work)
- 1 tsp key lime zest (or regular lime zest)
- 1/2 cup coconut cream
- 2 tbsp coconut oil, melted but not hot
Crust:
- 1/2 cup pecans
- 6 pitted dates
- 1/2 cup unsweetened flaked coconut
- 1/4 tsp sea salt
- 1 tsp lime zest
Instructions
Crust
- Add all ingredients to the bowl of a food processor and process until well chopped and combined. When you pinch the dough between two fingers it should stick together. If it is too crumbly add a splash of water.
- Press crust into mini pie plates, or one traditionally sized pie plate. Place in freezer for 10 minutes
Avocado Key Lime Pie Filling
- Meanwhile, prepare the filling by combining all ingredients in a food processor and processing until smooth. Pour into pie plates and freeze for 10-15 minutes.
- Serve cold with whipped coconut cream and additional lime zest.
Notes
- I love mini/ individual desserts so I made these as individual pies. Using these mini pie plates You can certainly make one instead.
- Serving size - techinically these are individual servings, but I personally think this pie is quite rich so half of a pie does the trick. You do you though, I don't want to tell you how much pie to eat :-)
- You can easily substitute regular limes for key limes. You can also use bottled key lime juice (but fresh is always best if possible)
Nutrition
Serving: 1mini pie | Calories: 563kcal | Carbohydrates: 38g | Protein: 5g | Fat: 48g | Saturated Fat: 24g | Sodium: 160mg | Potassium: 831mg | Fiber: 11g | Sugar: 21g | Vitamin A: 147IU | Vitamin C: 17mg | Calcium: 56mg | Iron: 2mg
