Vegan Key Lime Pie
No-bake, detox friendly Vegan Key Lime Pie!
This is Dr. Julie’s favorite dessert recipe. While it may seem strange to put avocado into a key lime pie, it makes it creamy and delicious and packed full of nutrients.
This pie can be difficult to cut when it is fully frozen so let thaw slightly before serving. We like to cut this into 2-inch squares and then place the frozen squares in Tupperware or Ziploc bag in the freezer for a quick treat.
3 C fine almond flour* (grind almonds in food processor or buy ready-made almond flour)
4-5 fresh medjool dates
2 T coconut oil
½ tsp. sea salt
2 small ripe avocados
1¼ C juice from key limes (regular limes will also work fine)
½ C mango chunks
½ C agave nectar
⅓ C coconut cream concentrate or coconut oil
1½ tsp. vanilla
To make crust: place almond flour, dates, coconut oil, and sea salt in a food processor and blend until it balls up. Firmly press crust into pie pan and set aside.
To make the filling: process all filling ingredients in a high-powered blender such as a VitaMix until smooth and fluid. Pour into pie shell and freeze about 4-6 hours or longer.
Some choose to serve this topped with a little shredded coconut and mango chunks or slices.
If you would like to schedule a consultation with one of our doctors to discuss your nutritional needs or possible eating plans, you can schedule through your patient portal or call (602)265-1774.