Avocado and Lime Pie
I wanted to make a green looking raw cake for our wedding to complete the other cakes' colors (blue and brown). Avocado seemed like the obvious choice and the combination with lime certainly sounded enticing. It was a hit and so has become a staple in my kitchen.
Serves 8-12, prep time 30 min plus chilling time, one large pie dish.
3 cups desiccated coconut
1 Tbsp coconut oil - melted
2 Tbsp date paste (made from soaking dates in hot water for 20 mins then blending)
6 ripe avocados, peeling and pits removed
1/2 cup lime juice + some extra if needed
1 & 1/2 cups coconut sugar + some extra if needed
3/4 cups coconut oil - melted
1 tsp vanilla essence
Berries for decoration
Blend all the base ingredients in the food processor or blender until well combined, it should stick together in your hands; add extra date paste until it does. Press the mixture into a cling film lined tart tin (preferably one which has a base that pops out). Take time here to make sure it is well pressed in and is a uniform height and thickness all the way around. Place in freezer for at least 1 hour.
In high powered blender or food processor blend all the filling ingredients until very smooth. Taste and add more lime or sweetener to suit your palate, you want a nice thick consistency so don’t overdo it on the lime.
Remove the base from freezer and pour filling into shell, smooth out the top with a spatula and place in fridge for about an hour to set. Before serving carefully remove tart from tin and top with berries and serve immediately.