I’ve always enjoyed key lime pie, but with the sweetened condensed milk and the eggs and so on, it was hard to make it dairy free and plant based. I posted about trying to use the coconut sweetened condensed milk by Nature’s Charm and trying to find the right science to make it firm. It wasn’t the coconut sweetened condense milk, it was me. Here’s the post if you want to see my Key Lime Pie Fail.
At the end I do post my recipe that finally worked! So if you still want a good fattening creamy key lime pie that is dairy and egg free, it’s on that link. And it was delicious.
HOWEVER – I wanted to share a healthier recipe that I’ve made. The original recipe is from The Salty Tomato. Lauren has some great flexitarian recipes! When it gets hot outside, I start thinking of this pie and it’s so simple. I also decided to make cupcake size portions for it so you can just get out one serving from the freezer. It’s basically avocados, key lime juice, agave, and a little bit of coconut oil to help keep it firm. The crust is originally graham cracker crust – which is my favorite – but this is a nutrition blog, so less of the graham crackers and butter, and more of the dates and pecans/walnuts.
Keep in mind – this is pretty much all fat. Healthy fats. But still fat. That’s why I like making the cupcake-size portions so that I don’t go overboard and I can stay “on track” with my goals.
- Healthy fats
- No processed sugar
- Easily Gluten-Free
Let’s talk about healthy fats for a minute while we’re on the subject. Good fats usually come from vegetables, nuts, seeds, and fish. They are unsaturated fats. There are two types of unsaturated fats – polyunsaturated (think omega 3 & 6) and monounsaturated (think olive oil). So when you see those on the bottom of my recipes, those are good fats.
- Easily digested and used for energy
- Build cell membranes
- Creates the covering over our nerves
- Needed for muscle movement
- Breaks down inflammation
- Helps with blot clotting
- Reduces harmful cholesterol and triglycerides
On top of that, the good thing about this recipe – you are getting those fats along with keeping the original fruit or nut that it came from so the fiber and other nutrients are there as well. Just remember although it’s healthy for you, it doesn’t mean you can indulge and eat the whole recipe. Trust me I’ve tried. I don’t think it’s even possible with how rich these things are. Then if you add my Dairy Free Whipped Cream on top… you’re done!
Raw Avocado Key Lime Pie
- 2 ripe avocados, peeled and pitted
- 1/2 cup key lime juice
- 1/4 cup agave or honey
- 1 tbsp coconut oil
- 1 tsp lime zest
- 1 1/2 cup pecans or walnuts
- 1/2 cup dates
- 1 tsp vanilla extract
- pinch of salt
- Prepare a medium size muffin tin, either lining it with parchment paper or taking a small amount of coconut oil and rubbing the insides.
- Take the pecans or walnuts, dates, vanilla, and small amount of salt. Blend in a food processor until slightly chunky but combined and you can press together. ***If you are like me and don’t want to drag another piece of equipment out: Take a gallon size bag and with a heavy rolling pin (I have a marble one) crush the nuts as finely as you can. Take the dates and chop into the smallest pieces you can. Add those to the bag with the vanilla and salt. Smash and roll the rolling pin over it until all is combined. It should look crumbly, but will stick together if you mold it.
- Take about a large tablespoon of the nut and date mixture and add to the bottoms of the cupcake molds. Press down hard. Spread evenly until all of the mixture is used.
- In a blender, blend the avocados, key lime juice, agave or honey, coconut oil and lime zest until smooth.
- Take about 1 1/2-2 large spoonfuls of the avocado mixture and place on top of the nut mixture in the cupcake tin. Freeze for at least 2 hours or overnight. Allow to sit at room temperature for 10 minutes before eating.
Per 1 Cupcake Size Serving
182 calories | 15 g total fat | 3 g polyunsaturated fat | 8 g monounsaturated fat | 2.5 g saturated fat | 0 g trans fats| 0 mg cholesterol | 3 mg sodium | 2 g protein | 13 g carbohydrates | 4 g fiber | 8 g sugar