Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a recipe I've fine-tuned to my vegan mother's taste, which is quite the challenge considering her strict diet. So far, no one has noticed the avocados until I tell them, and the looks on their faces are priceless. It's entirely guilt-free, and an easy way to trick your carnivorous friends and family into eating healthy! Garnish pie with shredded coconut, if desired.

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Recipe Summary test

prep:
15 mins
additional:
4 hrs
total:
4 hrs 15 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Crust:
Filling:

Directions

Instructions Checklist
  • Blend almond flour, dates, 1 tablespoon agave, vanilla extract, salt, and nutmeg in a food processor until crust sticks together when pinched. Press crust evenly into the bottom of a springform pan.

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  • Process avocados, coconut oil, lime juice, and 1/4 cup agave nectar in a food processor until filling is very smooth; pour over the crust, smoothing with the back of a spoon or spatula.

  • Freeze pie until set, at least 4 hours. Let sit at room temperature for 10 minutes before serving.

Cook's Notes:

Any nut can be substituted for the almond meal. Walnut and macadamia nut have worked well for me in the past.

If your crust seems too crumbly, add a bit of water or more agave.

Feel free to add more lime juice to the filling, as everyone's taste varies.

Nutrition Facts

415 calories; protein 3g; carbohydrates 35.6g; fat 32.5g; sodium 154.8mg. Full Nutrition
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