Avocado Key Lime Pie, y’all

Want to impress your not-so-clean-eating friends with a GLUTEN FREE, RAW, VEGAN, REFINED SUGAR FREE dessert that’s completely fabulous and scrumptious? Try this Avocado Key Lime Pie πŸ₯‘πŸŒ΄
Ps. This creamy deliciousness is filled with the vitamins that make your skin glow. Avocado not only balances hormones and helps control weight gain, it’s loaded with skin smoothing and softening vitamin E. #skinfood #bonus
INGREDIENTS
For the crust:
  • 1 cup raw almonds
  • 1 cup shredded unsweetened coconut, toasted
  • Β½ cup roasted pistachios
  • Β½ cup pitted dates
  • β…“ cup melted coconut oil 🌴
  • 1 teaspoon lime zest
  • Pinch of sea salt

For the filling:

  • 5 avocados, pitted and skins removed πŸ₯‘
  • 1 teaspoon lime zest
  • Juice from 6 limes
  • β…“ cup maple syrup 🍁
  • 1 cup melted coconut oil 🌴
  • Pinch of sea salt
  • Stevia to taste, optional

Optional garnishes, to serve: fresh mint, toasted coconut, lime wedge, bee pollen, crushed pistachios, strawberries πŸ“πŸ

INSTRUCTIONS
  1. Grease a pie tin (preferably with a removable bottom) with coconut oil.
  2. In a food processor, combine all the crust ingredients and blend until the mixture holds together when you push it between two fingers.
  3. Pour the crust into the well greased pie tin and firmly push crust mixture into the bottom and up the sides until an even layer of crust is covering the entire pie pan. Place in the fridge to harden and cool while you make the filling.
  4. In a high speed blender or food processor, add all filling ingredients and blend until velvety smooth. Adjust seasonings to taste (add more sea salt if needed, add stevia to sweeten, etc., but you want it to still be tangy).
  5. Pour this mixture into the chilled crust from the fridge and evenly smooth out the top using a spatula. Place complete pie in the fridge to firm overnight or in the freezer for up to 2 hours or until firm before serving.
  6. To serve use a hot knife (run under hot water) to slice, serve with optional garnishes and enjoy! Store in an airtight glass container in the fridge for up to 1 week or in the freezer for 3 weeks.
*****recipe from @nutritionstripped*******
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