Avocado and Lime Pie



This the pie I made for my son and his girlfriend when they visited tonight, vegan and raw. Β It was lush and although a little fattening, very healthy as made with avocado, limes, honey ( I know some vegans won’t eat honey) and a base of dates, almonds, coconut and dairy free chocolate. I love the vivid green colour too.

I didn’t have any but I did lick the knife!

The rest is in the freezer for when the diets over πŸ˜‰

Daily Prompt – Vivid

Recipe now added below in comments πŸ™‚


8 thoughts on “Avocado and Lime Pie”

  1. Did you just use the words avocado, lime and pie in the same sentence? Those are my secret passwords to eternal happiness and ultimate yumminess. I am not too sure if you have a recipe you follow and feel like sharing, otherwise, I feel a google search coming on. Thanks, you made me smile. xo Harlon

    Liked by 1 person

    1. Sorry Harlon, please find it now and hope you enjoy πŸ™‚

      100g coconut oil
      200g pitted medjool dates
      125g unbalanced almonds
      50g desiccated coconut
      50g dairy free dark chocolate (extra to serve)
      4 ripe avocados, halved, skinned and de-stoned
      grated zest and juice of 4 limes
      150g clear honey

      Melt coconut oil then set aside to cool. Brush the sides and base of a 20cm cake tin with a little of the coconut oil, line base with parchment paper.
      Place dates, almonds and desiccated coconut into processor and wiz until finely chopped. Add chocolate and half the melted coconut oil and wiz again until combined. Transfer to cake tin, pressing down with a spoon, fridge to chill.
      Wiz avocados, lime zest and juice and honey along with the remaining coconut oil and a pinch of salt until smooth Pour over chilled base and refrigerate for 3 to 4 hours or overnight. Scatter with chocolate before serving. Can also be served semi freddo by popping into the freezer for an hour or two before serving.


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