Heavenly creamy, tender and refreshing tastes this avocado pie. It is vegan, naturally sweetened and without flour. In addition, the no bake tart is quickly made with the recipe. It is therefore an ideal summer dessert, but also tastes delicious at any other time of year.
Course Dessert
Cook Time 30 minutesminutes
Cooling time 8 hourshours
Servings 10
Equipment
Ø 20 cm large springform pan
Ingredients
for the base
100galmonds
100gcashews
150gdates
70gshredded coconut
40gcoconut oil(melted)
zest of 1 organic lime
coconut oil to grease the springform pan
for the cream
500gavocado flesh(approx. 3 large avocados)
120mlagave syrup
100gcoconut oil(melted)
juice of 3 limes(freshly squeezed)
zest of 2 organic limes
vanilla
Instructions
Preparation of the base
Line the bottom of the springform pan with baking paper and brush the inside of the rim with coconut oil.
Put the almonds, cashews, dates, shredded coconut, melted coconut oil and lime zest in a blender and chop finely to form a firm, sticky mass.
Spread the mixture evenly over the bottom of the springform pan and press down firmly. Refrigerate the springform pan with the cake base while you make the cream.
Preparation of the cream
Put the avocado flesh, agave syrup, melted coconut oil, lime juice, lime zest and vanilla in a blender and puree everything.
Spread the avocado cream evenly on the cake base in the springform pan and refrigerate the avocado pie for about 8 hours or overnight until the cream sets.
Notes
Instead of cashews, you can use more almonds for the cake base. Or vice versa: instead of almonds, just cashews will work.
You can adjust the amount of agave syrup for the cake cream according to your taste.
Instead of lime juice, you can also use lemon juice. Then adjust its amount according to taste.
Note the detailed tips and tricks for making the no bake vegan avocado pie above in the post.