You would never know this fresh zesty lime pie is made with avocado, it has the same smooth consistency and flavour as a key lime pie but is a much healthier sweet option.

INGREDIENTS:

 For the base:

• 1 cup whole almonds (preferably soaked over night)

• ½ cup cashews (preferably soaked over night)

• 8-10 pitted dates

• ¼ cup desiccated coconut

• ¼ cup coconut oil

• Pinch sea salt (optional)

 For the filling:

• 1 ½ cups avocado flesh (approximately 1 large Reed avocado)

• ¾ cup lime juice

• Zest of 1 lime

• 1/2 cup coconut cream

• 1/2 cup agave

• 1 tsp vanilla extract

• 1 tbsp agar agar for a vegan option (or gelatine)

• Pinch sea salt

 To Garnish:

• ½ lime thinly sliced

• Zest of ½ lime

• 2 tsp shredded coconut

METHOD: 

1. Combine all of the base ingredients into a food processor and blitz until it comes together into a smooth paste.

2. Line the base of a 23cm round spring form tin, line the sides of the tin with a 8cm high long rectangle piece of baking paper.

3. Spoon out the base mixture, using your fingers or a spatula press it down to form a level base. Place in the fridge to firm up for at least 30 minutes.

4. To make the filling combine the avocado, lime juice, lime zest, agave, vanilla extract and a pinch of salt into the food processor and blitz until it comes together into a smooth consistency.

5. Combine the agar agar into a small saucepan along with the coconut cream, allow it to sit for 10 minutes to allow the agar agar to soak up the liquid. Then put it on the stove on a low heat to gently simmer until the agar agar has completely dissolved and has started to thicken. Add it to the food processor and blitz to combine.

6. Pour the avocado mixture into the chilled pie base, using a spatula even out the top and place in the fridge over night to set completely.

7. An hour before serving place the pie in the freezer to firm up and to allow for easy cutting.

8. Serve with thinly sliced fresh lime arranged over the top, sprinkle with lime zest and shredded coconut. Serve slices with a dollop of coconut yogurt.

N.B: This pie keeps for a 2-3 days if stored in the fridge.

Recipe, styling and photography by Bonnie Coumbe. Visit her site here & Instagram here.