QUICK COOKING - NO BAKE *KEY LIME PIE RECIPE* - MADE WITH AVOCADOS - VEGAN | DELICIOUS & NUTRITIOUS

coconut oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides healthy fats while being versatile.

maple syrup

🥗Healthier: agave nectar

💰Cheaper: honey

Agave nectar offers a similar sweetness with a lower glycemic index.

coconut cream

🥗Healthier: silken tofu

💰Cheaper: heavy cream

Silken tofu provides creaminess with fewer calories.

cashews

🥗Healthier: macadamia nuts

💰Cheaper: peanuts

Peanuts are more affordable while still offering a creamy texture.

Prepare a silicone cupcake tray for the recipe.

Gather the ingredients for the crust: 1 cup sprouted sunflower seeds, 1 cup sprouted pumpkin seeds, 2 cups walnuts, 4-5 medjool dates, 8 tablespoons coconut oil, 1 teaspoon salt, and 1/2 teaspoon cinnamon.

Pulse blend the nuts, dates, coconut oil, salt, and cinnamon together until combined but not liquid.

Scoop the crust mixture into the silicone cupcake tray, pressing down to form the crust.

Place the crust in the freezer while preparing the filling.

Cut and scoop out 2 avocados and place them in a blender.

Juice 2-3 limes and add the juice to the blender with the avocados.

Zest the limes and add the zest to the blender.

Decide on a sweetener: use 10 drops of stevia, organic monk fruit, or maple syrup, and add to the blender.

Blend the filling ingredients until smooth, adjusting sweetness as needed.

Remove the crust from the freezer and fill each cupcake mold with the avocado filling, smoothing the top with a spatula if needed.

Return the filled cupcake tray to the freezer to set before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens