Vegan Key Lime Pie recipe

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Ingredients

1 cup almond flour
1 cup pitted Medjool dates
1 tablespoon agave nectar
1 teaspoon vanilla extract
½ teaspoon salt
⅛ teaspoon ground nutmeg
5 avocados, peeled and pitted
½ cup melted coconut oil
6 tablespoons lime juice
¼ cup agave nectar

Nutrition Info

415 calories
carbohydrate: 35.6 g
cholesterol: : -
fat: 32.5 g
fiber: 10.6 g
protein: 3 g
saturatedFat: 15.2 g
servingSize: -
sodium: 154.8 mg
sugar: 22.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Blend almond flour, dates, 1 tablespoon agave, vanilla extract, salt, and nutmeg in a food processor until crust sticks together when pinched. Press crust evenly into the bottom of a springform pan.

  2. Process avocados, coconut oil, lime juice, and 1/4 cup agave nectar in a food processor until filling is very smooth, pour over the crust, smoothing with the back of a spoon or spatula.

  3. Freeze pie until set, at least 4 hours. Let sit at room temperature for 10 minutes before serving.

Recipe Yield

1 9-inch pie

Recipe Note

This is a recipe I've fine-tuned to my vegan mother's taste, which is quite the challenge considering her strict diet. So far, no one has noticed the avocados until I tell them, and the looks on their faces are priceless. It's entirely guilt-free, and an easy way to trick your carnivorous friends and family into eating healthy! Garnish pie with shredded coconut, if desired.

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