You don’t have to bake it though, if you’re happy with a slightly more crumbly texture to the crust then you can skip that step. If it is not, then add in 1/4 – 1/2 tsp of xantham gum to get it nice and firm. If it is not, then add in 1/4 – 1/2 tsp of xantham gum to get it nice and firm. I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too! Rich and creamy no-bake avocado dessert with a pecan and date crust. . Comment document.getElementById("comment").setAttribute( "id", "af6779d97f9159a68559eec9192e85a5" );document.getElementById("a450ece066").setAttribute( "id", "comment" ); Hi I’m Alison Andrews! Is there any way to incorporate Avacado into this pie? The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. If you’re looking for something sweet and tart and nutritiously indulgent, then look no further than this totally raw treat! Your feedback is really appreciated! Vegan Avocado Key Lime Tarts with Coconut Graham Cracker Crust Creamy vegan key lime tarts made with naturally rich and buttery avocado in the filling. Read More…, Copyright © 2020 Vegelicious Kitchen on the Foodie Pro Theme. Then fold in the whipped coconut cream. I wanted the taste of Key Limes, so I used bottled Key Lime juice. *This is approximately 26 Digestives or 20 Graham Cracker Sheets. Please do us a favor and rate the recipe as well as this really helps us! Drain and rinse the soaked cashews and add them to the blender, along with the lime zest, avocado, sugar, coconut milk, coconut oil, vanilla, and salt. It’s not something I’ve tried but I think it could work. 6 Blitz until combined and then spread out and press into the tin . And then you have to make sure that the pie has enough time to set properly before you slice and enjoy! Taste … It is supposed to be nice and firm, with a mousse-like texture but still, pretty firm! For best results in this recipe, you need the cream to be very firm and well whipped with stiff peaks. I’ve made regular key lime pie for every familiy member so far except for my parents, mainly because my mother has to avoid sugar, and I could never enjoy it with them because of a milk allergy. Sortir la croute du congélateur et verser la préparation à l’avocat. We like healthy, right? The brand I have is Nature’s Greatest Foods. Creamy dreamy vegan key lime pie! Between having an avocado filling and a date and nut crust, these are some concentrated foods. If it’s not doing that then let it set for longer. If you’re using a store-bought variety of vegan condensed milk then this won’t apply, but if you’re making your own, let it cool and thicken in the fridge first. All-in-all it was a fairly easy pie to make and I learned a lot from making it. Something in-between? It will thicken fast. Jun 4, 2020 - This lime and avocado tart has a creamy avocado coconut filling with a coconut pecan crust. *This is one full batch of homemade vegan condensed milk. It is: Keep it covered in the coldest part of your fridge and enjoy within a few days. Add the lime juice to the blender. They’re perfect in both sweet and savory dishes. You also want to let your vegan condensed milk cool in the fridge after making it so that it gets nice and thick. To be more ‘traditional’ use key limes, but really no worries at all if you use regular limes. My husband still prefers the regular version (with store-bought sweetened condensed milk) only because it’s got a fuller texture, but everyone loved it: So much so that my mother wanted the recipe! This Vegan Avocado Key Lime Pie is inspired by the Vegan Lemon Pie I shared a while ago. Well I did and it was in southern California in Valley Center. It was very thick and gelatinous. Add a half-teaspoon of chili powder for an added kick, and enjoy the best avocado lime dressing with a bed of greens. You may not necessarily need the xantham gum, if you have a good brand of coconut cream that you use for whipping. STEP 3 Pour the filling onto the crust and shake the tin a little to even it out. All the best! Last updated on November 19, 2019. Your email address will not be published. Gently melt the coconut oil in a small saucepan, then set aside to cool to room temperature. Thanks. It's super easy to make, vegan and gluten-free! I made this pie and it was delicious, however, it came with some challenges. lime zest and a little more to sprinkle on top, Put the dates and pecans in a food processor with the metal S blade and pulse to break them down some. I love the sweet and tangy flavor of the lemon pie so much that I want to make a dessert that has a more prominent character, which brings us to this Key Lime … Then process until well blended and the mixture starts to clump together, Lightly brush the tart pans with coconut oil. Learn how your comment data is processed. Thanks for sharing and the feedback! Hi! Thank you for your hard work developing this treat! Taste and adjust sweetness / lime flavour as desired. I don’t think we get that in South Africa, Sorry… just saw in your tips section that I can omit the lime extract, Hi Abigail, yes, it’s a nice addition to the flavor but not crucial. You will love this vegan key lime pie! Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan and the author of Simple Vegan Dinner Recipes, a digital program created so that you always know the answer to: 'What's For Dinner?' . Hi Sally, sorry to hear about the challenges in making this pie but I’m thrilled that it turned out well in the end and everyone enjoyed it! This site uses Akismet to reduce spam. Made this for a birthday and it went down very well, I made the condensed milk the day before and left in the fridge overnight. I greased the springform a little bit with some coconut oil. This dessert is delicious but it doesn’t take a lot to satisfy and besides that, it’s very easy to make. Please let me know how this Lime Avocado Dessert Tart turned out for you or if you would like to try it. This dessert is best eaten when partially frozen. When the bottom crust is evenly pressed, then you can work at getting the edges filled by pressing gently at the bottom of each flute (or scalloped edge) until the mixture fills them. Slightly Frozen Raw Vegan Lime Avocado Dessert Tart. It absolutely does not whip, even though I tried with my KitchenAid mixer. ingrédients : 250ml (1 tasse) de noix du brÉsil; 250ml (1 tasse) de noix de coco non sucrÉe; 125ml (1/2 tasse) de dattes dÉnoyautÉes; garniture À l’avocat. Remove the cans of chilled coconut cream from the fridge being careful not to shake them around. Avocado Key Lime Pie. When using a pan without a removable bottom, be sure to carefully remove the tarts from the pan while frozen and firm so they won't break apart. The pie ended up being very light and very rich. It made a large amount, and I believe it did say to use the whole recipe, which I did. This will begin to press the crust up the sides a little too. Thank you! Rude or insulting comments will not be accepted. I was not able to find canned coconut creme locally. And if it tastes good too – win win! Blend all the crust ingredients in a food processor until sticky mixture is formed. Instructions Pour coconut milk, alcohol- free vanilla, stevia powder and salt into a small bowl. This will release the tart. . Your email address will not be published. Then blend together the ingredients for … I didn’t know what kind of key lime pie I wanted to make. One small 5″ tart is a good portion for four unless, of course, you’re super hungry and are a big eater – then have a whole tart yourself! About Me →, This post may contain affiliate links. Pour this over the cooled crust and place into the fridge for a few hours to set. There’s no better summer combo than avocado and lime! Ingredients for the avocado lime tart ( Ø16 cm): 20 dates (no stone) 70 g shredded coconut flakes (20 g for final decoration) 110 g of pecan nuts; salt; 2 limes (juice and zest) 4 avocados; 140 g honey; Start with preparing the base of the avocado lime tart. ★☆ Add the lime juice, lime extract and 2 Tbsp lime zest to the bowl with the condensed milk and whisk with a hand whisk to combine. So whatever is easiest to get hold of, it won’t make a significant difference to your end result. ★☆. Thanks for your reply! In the food processor with the metal S blade, or a high speed blender, add the ripe avocado, lime juice, agave, coconut oil and lime zest and process until smooth Pour the filling into the crust in the 2 little tart pans and sprinkle the top with a little more lime … I don’t have canned coconut cream in our village shop but here in Finland we have many brands of oat cream that produces a nice thick whip and I would love to try that. *Use regular limes if you can’t find key limes. Healthy! Mélanger au robot les avocats, le jus de lime, le sirop d’érable, la vanille, l’huile de coco et le zeste de lime jusqu’à l’obtention d’une consistance lisse. Jun 19, 2020 - This lime and avocado tart has a creamy avocado coconut filling with a coconut pecan crust. Press the mixture firmly in mini tart pans. Would love to know if you have experimented with canned sweetened condensed milk at all in this recipe. I'm a mostly savory recipe kinda gal, but there will also be some sweet treats here too! Press the mixture into the tart pans, starting at the center. This dairy-free dessert is loaded with healthy fats and natural sugars, and is free of all the questionable stuff like dairy, oil, and gluten! I only had two minor challenges – I couldn’t find sugar-free soy milk powder in-store here in South Africa and one of my two cans of coconut cream didn’t separate! To prepare the filling, blend all the ingredients in a high-speed blender on a high-speed setting, or pulse in a basic blender until smooth and creamy. This pie is still delicious without it. It gave it a very gelatinous texture, but it mixed surprisingly well with the thoroughly-whipped coconut cream from the first can. , Hi made this but it seems that the condensed milk/ lime juice split when I added the whipped coconut cream. I purchased powdered soy milk online, and followed the recipe exactly. I put the pie in the refrigerator, not the freezer. I think you could! In the food processor with the metal S blade, or a high speed blender, add the ripe avocado, lime juice, agave, coconut oil and lime zest and process until smooth, Pour the filling into the crust in the 2 little tart pans and sprinkle the top with a little more lime zest, Cover and freeze until firm, a minimum of 2 hours - even overnight, Take out about 10 minutes before cutting to slightly thaw and make easier to cut. Did I ever tell you that I lived on a 60 acre Hass avocado ranch for 8 years? I did use 1/2 teaspoon of xanthan gum as I was fearful the mixture would not set up. For our vegan version we used a vegan condensed milk, whipped coconut cream and lime juice and zest. It was delicious! *The filling for this pie is gluten-free, so if you wanted to make the whole pie gluten-free you could switch for a gluten-free cookie for the crust. . Thanks! That makes it so you can remove the tart once it’s frozen by pushing up from the bottom of the little tart pan. Because, when they are perfectly ripe, they’re so creamy, a little “nutty” and full of healthy natural occurring oils that are actually good for us. Avocados are actually fruits, you probably knew that already? Any ideas ? Hi Tina, no cream of tartar is something different altogether. 122. Spoon the mixture over the graham cracker crust. Top with berries, then cut into slices and serve immediately. The preparation process of this vegan cheesecake is very easy. This looks amazing, I gave it a go and the taste was perfect but for some reason it wouldn’t set, I don’t know why but it tasted so good , Hi Holly, what a pity it didn’t want to set, did you put it in the freezer? 1 Melt the coconut oil in a saucepan . That sounds amazing & I will definitely make it as my non-vegan mum loves key lime pie! I used regular limes for the zest. . I have found that it’s a bit runny compared to actual condensed milk, but I have successfully thickened it using another tip I found for heating it in the microwave at a low power for a few minutes. Place the pie base into the oven and bake for 10 minutes. Whisk until stevia and salt have... Add mashed avocados, lime zest and juice into a food processor and mix until smooth. It is supposed to hold up nicely when you slice it. If an avocado had the slightest “off” smell, it wasn’t acceptable. Being gluten free, it’s not easy to get delicious treats but this is such a fantastic lime pie! Tag @lovingitvegan on Instagram and hashtag it #lovingitvegan. I happen to have several cans of sweetened condensed coconut milk I’d like to use instead of making my own. So I made the condensed milk the classic way – simmering milk (coconut milk) and sugar (stevia) together for what seemed like an eternity. Hi Susen, I haven’t tried it in this recipe but I have for other recipes (the only brand I’ve tried is Nature’s Charm) and usually it works pretty much the same way. For extra key lime flavor you can use some lime extract but I have also tried this without lime extract and the flavor is still amazing, so that’s an optional extra. Lime juice, avocado and a dash of cilantro make for a delicious vegan avocado lime dressing. ★☆ Even though the tart is very small, it’s very rich. Preheat the oven to 350°F (180°C). In the end it was looking at what the ‘regular’ version of key lime pie actually is that was the deciding factor. Fat that’s good – I like that don’t you? Feb 5, 2015 - This key lime pie is one of the more adventurous recipes in the book and I’m sure that as you look at the ingredients list, you’ll be questioning whether or not it really does taste good; so you’re Rude or insulting comments will not be accepted. Per the recipe, I added additional hot water, a LOT of additional water, almost a whole cup extra. Originally posted on May 17, 2019 By Deb Delozier Leave a Comment. Hi Alison, I have no idea how much of the thick white stuff is in those coconut cream cans…thanks! What a versatile bundle of green goodness! Combine all the ingredients for the crust, except the water in a food processor and process until … Required fields are marked *, Rate this recipe I haven’t had that happen before. The closest I could come up with was the coconut cream used to make pina coladas, which is available in liquor stores. Remove from the oven and leave to cool. Open the cans and scoop out only the hardened cream section that will have risen to the top into the bowl of a stand mixer, leaving the watery part behind. Starting at slow speed gradually increase speed until the cream is whipped. She had tried a Key Lime pie using avocado, and had one good experience and one bad. The luscious silky texture of avocado lends itself so well to anything that needs to be creamy. I found your recipe last week and I was thrilled to see that there was a sugar- and milk-free alternative to both the pie and to sweetened condensed milk! Before she was vegan, she used to love to make Key Lime pie. It's so versatile for many meals! Your email address will not be published. And because the crust is made with raw dates and raw pecans, its is very concentrated and nutrient dense so you’ll be surprised how quickly you’ll be satisfied. This is by far my favourite key lime pie xx, So glad it worked out well! Raw Vegan Lime Avocado Tart – a sweet, creamy avocado dessert in a pecan and date crust – need I say more?! I will try this recipe again when I can find coconut cream in a can, and also canned condensed milk. Please read my. Please read my disclosure policy. Welcome to VEGELICIOUS KITCHEN where I share mostly quick and easy whole food vegetarian and vegan recipes. The good news is that the pie DID set up after several hours in the fridge (about 6). I made the recommended vegan condensed milk per the recipe. You can also use store-bought canned vegan condensed milk, and if so, you can use a full 14oz/400ml can. 4 Blitz the dates, almonds and coconut until fine . You can: Eat it on a pasta avocado salad if you're not cutting carbs; As an avocado dressing for tacos; Stirring into stir-fries which I found so good! All … ★☆ I added the avocado and it was wonderful! Spray a 9 inch round pie dish with non-stick spray and set aside. Hi Kristen, it’s cans of coconut cream, unsweetened. , What can I use instead of lime extract? Was I going to do a baked version? I made it for my daughter, a vegan, and she was delighted. Directions. I was confused about this, as it did not seem to be a freezer pie recipe from the article, yet the actual recipe says to put it into the freezer. I baked the crust, just for 10 minutes at 350°F. Chill for a minimum of 3 hrs to set. Thanks. In that case it should set nicely no matter what brand you use. I would love to for the health benefits as this is one of my favorite deserts! Vegan Cru Roh Vegan Raw Food Recipes Sweet Recipes Dessert Recipes Dessert Healthy Vegan Avocado Recipes Avocado Dessert Tarte Vegan. The crust can either be made with vegan graham crackers or vegan digestive biscuits, it depends where you are in the world as to what would be easier to get. *You can omit the lime extract if you don’t have it/can’t find it. Use the xantham gum if you need to to make it nice and thick. Once the tart base has cooled, spoon over the avocado lime mousse filling. ingrédients : 2 gros avocats murs (ou 3 petits) 30ml (2 c. À soupe) d’huile de coco Find out more about me here. Why I Love Vegan Avocado Dressing. A regular non-vegan key lime pie uses condensed milk, key lime juice and zest and egg yolks for the filling. I used two 5" diameter tart pans, 1" deep with removable bottoms so it's easier to remove the tart from the pan once it's frozen. I wanted to make the crust very firm and baking it is a good way to ensure that it is! Please do us a favor and rate the recipe as well as this really helps us! Add about 1/2 cup of the crust mixture to each of your tart pans. It is also freezer friendly, just let it thaw in the fridge when you’re ready for it. Is cream of tartar a substitute for the xantham gum? . 100 g raw unsalted cashews soaked in water for at least 4 hours (or overnight) If you want to speed it up a bit then you can put it into the freezer, just don’t forget it in there or you’ll have to wait for it to thaw. It’s hard not to become an avocado snob when you live on an avocado ranch – sorry guys. Plus, it’s super easy to make. It would be most accurate to go by weight since different brands have different size cookies. It didn’t come out as thick as I imagined your condensed milk to be, even after it stood in the fridge overnight. I made them in 5″ tart pans, 1″ deep, with removable bottoms. I'm Deb. Updated Aug 18, 2019 / Published: Oct 27, 2018 / This post may contain affiliate links. Vegan Avocado Key Lime Pie. So let us know what you think of this vegan key lime pie in the comments and please rate the recipe too! And then when it comes to key limes vs limes, you can use either/or. 7 Put in the fridge to cool . How to prepare creamy vegan lime and avocado cheesecake. Thanks for sharing. Blend all the filling ingredients until smooth. Melt the vegan butter and mix in with the cookie crumbles and then place into the prepared pie dish and pat down firmly. (which had not whipped up at all) I know that sounds so entitled! You can speed things up by putting it in the freezer, just don’t forget it in there, or you’ll need to have patience again while it thaws. So glad it tasted good though! Can you estimate how much I should use that? If you don't have small tart pans with removable bottoms, small spring form pans will work or small pie pans, or even muffin tins. The thing that was holding me back? If so are you using the sweetened or non-sweetened version. In a blender, blend the avocado, lime juice, condensed milk, lime zest, vanilla and salt until smooth and silky. And if you can’t get either of those then use any vegan cookie you like. The main trick to getting this vegan key lime pie perfect is to make sure your whipped coconut cream is very very firm when whipped. Cover and refrigerate the pie for at least 2 hours and preferably overnight. If yours is a bit on the softer side, add in a 1/4 – 1/2 tsp of xantham gum and whip again. 3 Line the bottom of the tin with baking paper . The main trick to getting this vegan key lime pie perfect is to make sure your whipped coconut cream is very very firm when whipped. Actually, I wasn’t too bad, but my kids were connoisseurs. Comment Policy: Your feedback is really appreciated! If you continue to use this site we will assume that you are happy with it. The lime juice needs to be very well mixed in with the condensed milk and then the whipped coconut cream has to be very carefully folded in. ★☆ 2 Brush the sides of a 20cm cake tin with some of the oil . Hi! Brush … Light and creamy, but still packed with lots of flavor! I think the xantam gum helped keep the pie together after my condensed milk didn’t thicken enough. Add the vegan digestives or graham crackers to the food processor and process into crumbles. It’s not expelled from the fruit but is in its whole food state and goodness with all the healthful benefits of the whole fruit. So I decided to just do an adaptation of the ‘original’. And by the way if you love key lime flavor then check out our key lime cake and key lime cupcakes too! I also added a small amount of green food coloring to give it a little bit more color. The main thing is to get your vegan cream really nice and firm. N.B Stores in the fridge well, but avocado discolours after a while – this is best served fresh! Have you tried this, and if so, which brands do you find work best? If you love fresh, creamy lime desserts, this avocado key lime pie is for you! And then my fix for the coconut cream was, I whipped the one can that did separate, kept it to one side, then whipped the un-separated one with the xantam gum. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. I also added the lime extract. I used a hand blender to make it creamy before combining with the coconut cream. Yes, as long as you use gluten-free cookies for the crust this can be a delicious gf dessert. The filling has only four ingredients and the tart crust has only 2 – all fresh and raw. If you purchase through an Amazon affiliate link, I may earn a small commission at no cost to you. the pie itself I put in the freezer for 2 hours and then put in fridge and it turned out perfect thank you for an amazing recipe. We use cookies to ensure that we give you the best experience on our website. Hi! Your email address will not be published. Puree … It’s naturally vegan, using fresh avocado to create a lovely creamy key lime filling. Article by Use Your Noodles | Recipes & Food Photography & Food Styling. Squeeze the lime juice and grate the lime zest. Serve the slices with a dollop of coconut cashew cream on the side and some fresh sliced kiwi Because avocado is a fat, a little goes a long way. 5 Add the chocolate and half the coconut oil . You also want to let your vegan condensed milk cool in the fridge after making it so that it gets nice and thick. A comment and a rating below would be greatly appreciated. I’d love to hear from you! A question about the coconut cream: Do you mean the cans actually labeled as “coconut cream”? Sign up to our email list while you’re here, you’ll get an awesome (and free) recipe ebook containing 10 delicious vegan dinner recipes and you’ll be the first to know when new recipes are posted. Use the bottom of a measuring cup to press down firmly along the bottom and work the crust up along the sides. Blend together the ingredients for the crust and press the mixture in your chosen cake form. It is very smooth and creamy, and comes in a large squeeze bottle. tarte À l’avocat, lime et coco sans cuisson (4 à 6 portions) fond de tarte. This pie was so pretty, and very tasty, everyone loved it, even the non-vegans! It got even more thick while sitting out. Well, we’ve come a long way from that scenario, but, of course, a bad avocado is a bad avocado. I’ve been wanting to make a vegan key lime pie forever. It's super easy to make, vegan and gluten-free! This deliciously lime flavored pie has a perfect mousse texture and is wonderfully sweet and tart at the same time. Une fois la tarte assemblée, congeler pendant 2 à 3 heures. Required fields are marked *. If you did that then I’m not sure why it split! Enjoy it as a avocado lime sauce on, say a BLT sandwich; Increase the apple cider vinegar and for an avocado lime vinaigrette The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Add all filling ingredients to a blender and blend on high (or liquefy) until creamy and smooth. Avocado Keylime pie by Deliciously Ella - Ella Woodward. Was I going to do something like avocado and key lime juice for a lovely raw vegan version? Make it using soy milk or rice milk powder so that it’s nice and thick for using in this pie. Oh no! Hi Sanna, it would equal two cups of cream, you usually get at least a cup of cream from each chilled can of coconut cream. Sorry to hear that happened. If not, are you referring to taking regular cans of full fat coconut milk, putting that in the fridge and removing the hardened cream?