Keto Vegan Avocado Key Lime Pie

Keto Vegan Avocado Key Lime Pie is a healthy raw paleo dessert with a coconut almond and cashew crust.

Prep Time20 mins

chill1 hr

Total Time1 hr 20 mins

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▢ 1 cup Almonds raw, unroasted, unsalted
▢ ⅓ cup Cashews raw, unroasted, unsalted
▢ ¾ cup Unsweetened Desiccated Coconut
▢ ½ cup Sugar-Free Maple Syrup or sugar-free powdered erythritol (fewer carbs, recommended!)
▢ ¼ teaspoon Vanilla Extract
▢ ¼ teaspoon Salt
▢ 3 tablespoons Coconut Oil melted

▢ 1 ½ cup Avocado about 3 avocado
▢ ¾ cup Coconut Oil
▢ ¼ cup Unsweetened Coconut Milk low-fat or regular
▢ ⅓ cup + 2 tablespoons Lime Juice
▢ Zest of 1 Lime
▢ ⅓ cup + 2 tablespoons Sugar-Free Maple Syrup or sugar-free powdered erythritol (fewer carbs, recommended!)

In a food processor, with the S blade attachment, add all the base ingredients. The order doesn't matter.
Blend at high for about 1-2 minutes. Stop the food processor, scrape down the side every 30 seconds and repeat until the ingredients come together and form a sticky batter that is easy to press into a pie dish to form a crust. If too dry or crumbly, add an extra 1-2 tablespoons of water.
Press the mixture into an 8-inch non-stick removable bottom tart pan. You can also use an 8-inch glass pie dish. I found the first option easier to unmold and serve beautiful pie.
Make sure the mixture gets an even thickness on the bottom and sides of the tart pan - about 3-4 mm thick is what I found the best to hold well. Freeze while you prepare the key lime filling.

Place all the filling ingredients into a blender or food processor, except the lime zest.
Blend/process on high until it forms a creamy green batter. It should have no lumps.
Stir in the lime zest with a spatula.

Pour the avocado key lime filling into the prepared pie base, spread evenly with a spatula, and return to the freezer for 1 hour a least or 3 hours in the fridge.
To unmold, push up the removable bottom of your tart mold and it will release the pie easily. If you are using a glass pie dish, simply cut the pie into 8-12 servings. Serve the slice using a pie server.
Store up to 5 days in the fridge in a cake plastic box. The box prevents the avocado from being in contact with the cold air, and it won't change the lovely green color.
Serve with a dollop of dairy-free coconut yogurt and extra lime zest.