Coconut Avocado Key Lime Pie – St. Patrick’s Day Special
I started work at 7am this morning, running on a 6-hour sleep… By 2pm, I was exhausted from standing all day, but I was looking forward to my afternoon. I haven’t been in the kitchen much lately as a result from my school work, work in general, and other little errands that keep grabbing my attention. So, I planned for today to make a new recipe that would be St. Patty’s Day themed.
My first holiday themed blogpost 🙂
After work, I drove to pick my sister up from the SkyTrain station… simple enough for most people. But me on the other hand, driving is not my forte – especially with the added trouble of directions. If I won the lottery, I’d have a chauffeur because never EVER is my anxiety at it’s worse then while driving 🙁 .
To simplify my story, I ended up being late and lost. Once I returned home, I was very upset from the 30 minutes of driving and I debated on whether I should try to make a new recipe today or not. See the thing is that when I make a new dish that turns out PERFECT (or close to at least) on the first try, Emily = thrilled, energetic, and positive. Whereas, if I create a new recipe and it turns out terrible (or sub-par), Emily = disappointed and bitter.
Maybe you can see why I was a bit tentative to add to my already-gloomy mood. BUT, then I thought – screw this, I’m just going to do it.
There I was in the kitchen, with wide opportunity. “Green, something green”, my one attribution. Avocados meet limes.
I’m pleased to say there’s a happy ending to this story. My Coconut Avocado Key Lime Pie exceeded my expectations. A creamy & citrusy filling with a crunchy & chewy crust. It’s raw and vegan and I think I may use it as a face mask the next time I make it – it’s that good – I want to smother my face it in.
Happy St. Patrick’s Day! 🙂
- 2 ½ c walnut flour*
- 5 medjool dates
- 1 tsp extra-virgin coconut oil
- 1 tsp vanilla extract
- ¼ c limejuice
- 1 tsp lime zest
- 2 ripped avocados
- ¼ c maple syrup
- ¼ c unsweetened coconut flakes
- Lime wedges (4-6)
- 1 tbsp unsweetened coconut flakes
- 1 tsp lime zest
- Grease an 8-inch pie tin (I used coconut oil).
- In a food processor or blender, pulse together all crust ingredients until incorporated (do not over blend, you want it to have a crumbly texture that can be molded into the pie dish).
- Press crust mixture into pie dish (about ½ inch bottom thick and ¼ inch thick for the side/crust).
- Place pie dish into a freezer to firm, while preparing the filling mixture.
- In a food processor or blender, mix together all filling ingredients. Once it is a creamy texture, add the filling mixture to the pie and smooth over.
- Decorate pie with lime wedges in a circular pattern around the middle. Sprinkle with coconut flakes and lime zest.
- Cover dish and return to the freezer for 1 hour or refrigerator for 4 hours to thicken.
- *To make walnut flour, simply add walnuts to a food processor or blender and pulse until it resembles a crumbly flour.
- *Can sub walnut flour for almond, cashew, or pecan flour/meal.