This avocado key lime pie tart is:
Gluten-free
Soy-free
Dairy-free
and completely raw!
One time in college…
There are many ways to finish that sentence, most of which wouldn’t fit here. But I will share the time my roommate came home from class and started sticking toothpicks into an avocado pit because she’d seen instructions online claiming it would grow into a tree.
For six weeks we cared for the pit—changing the water, keeping it out of direct sun, and checking daily for roots.
In the end, the seed never sprouted—only mold did.
The moral: if you want to make this no-bake pie but don’t have a green thumb, it’s fine to buy your avocados at the store.
Avocado Key Lime Pie Tart
- 2 tbsp key lime juice or regular lime juice
- 1 tsp pure vanilla extract
- flesh of 3 ripe avocados (about 280 g)
- pinch pure stevia or 3 tbsp sugar of choice (liquid sweeteners work)
- scant 1/8 tsp salt
- 2-in x 1-in piece of lime skin or 1 tsp lime zest
- 1/4 cup milk of choice (reduce to 1 tbsp if using a liquid sweetener)
For the crust:
- 1/2 cup walnuts or almonds (about 60 g)
- 1/2 cup dates (about 65 g)
- 1/2 cup shredded coconut (about 35 g)
- pinch salt (1/16 tsp)
- 1/2 tsp water, only if needed
To prepare the crust, combine the nuts, dates, shredded coconut and pinch of salt in a high-quality food processor and process until fine crumbs form. If the mixture is too dry to press together, add the water sparingly and process again. Press the mixture very firmly into an 8-inch springform pan and freeze while you make the filling.
For the filling, combine the avocado flesh, lime juice, vanilla, sweetener, salt, lime skin or zest, and milk in a food processor or blender. Blend until completely smooth, then pour evenly over the crust. Refrigerate to chill. Store leftovers in the refrigerator for up to three days; the color will be brightest on the first day. If you prefer a deeper pie rather than a tart, double both the crust and filling amounts and use the same pan size.
View Avocado Key Lime Pie Nutrition Facts
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