Key Lime Avocado Pie

Prep time    30 minutes  

Cook time   0 minutes    

Yield               8 servings

🌱 Ingredients

   Crust:

• 1 cup walnuts
• 1 cup oats
• ½ cup unsweetened coconut flakes
• 6-8 Medjool dates
• 1 teaspoon vanilla

     Filling:

• 4 avocados
• ½ cup lime juice (3-4 limes)
• ¼ cup coconut milk
• ¾ cup maple syrup (or to taste)
• zest from 2 limes

      Garnish:

• 2-3 tablespoons unsweetened coconut flakes
• 1 lime, thinly sliced

👩‍🍳 Directions

1. Place all of the crust ingredients into a food processor and blend until a thick dough forms.Press into a 9-inch tart or pie pan. Set aside.

2. Place filling ingredients in a high-speed blender and blend until smooth and creamy. Be sure to blend until the mixture is completely combined, creating a smooth and creamy pudding-like texture.

3. Pour the filling mixture into the crust and spread evenly. Place the pie into the freezer for 1-2 hours until firm.

4. Decorate with coconut flakes and lime slices. Slice and serve cold. Refrigerate or freeze for 2-3 hours before serving.

✏️ Tips & Hints

• You can also add the avocado filling to popsicle molds to create refreshing key lime popsicles!

Chocolate Pudding, Pops, or Pie

Prep time    5 minutes  

Cook time   0 minutes    

Yield               4-6 servings    

🌱 Ingredients

• 2 cups mashed sweet potatoes
• 1/2 cup pitted dates, soaked (about 8-10)
• 1/3 cup cocoa powder
• 1/2-3/4 cup plant-based milk
• 1 teaspoon pure vanilla extract
• pinch sea salt (optional)
• 1/2 cup melted vegan chocolate chips (for the pie only)

👩‍🍳 Directions

1. Place the sweet potatoes, soaked and drained dates, cocoa powder, milk, vanilla, and sea salt to a blender or food processor and blend on high until very smooth. If necessary, you can add a little more milk if you are having trouble blending the mixture. It may take a while, and you may need to periodically stop and start your blender or processor to help it along with a spatula. The final product should be smooth and creamy.  
2. Pudding Pops: Place the mixture into popsicle molds and freeze 6-8 hours. To remove the popsicles from the molds, briefly run warm water over the molds for 15-20 seconds to defrost and loosen.
3. Pudding: Transfer the pudding to a bowl and serve topped with your choice of fruit, unsweetened coconut flakes, chocolate shavings, and/or chopped nuts.
4. Chocolate Pie:  Turn this pudding into a chocolate pie by adding 1/2 cup of melted vegan chocolate chips to the blender.  This will help the pie set properly. Use the crust recipe from the Key Lime Pie.  Refrigerate for 2-3 hours and serve. 

 Summer Dessert Night Grocery List 🛒

  Produce 🥦

• 1 1/2 cups pitted dates (about 18-20 dates for both recipes)
• 4 avocados
• 5 limes (or 1/2 cup lime juice + 1 lime for garnishing)
• 2 sweet potatoes ( or 2 cups of mashed sweet potatoes)

     Plant-Based Dairy 🥛

• 1/2-1 cup plant-based milk

     Grains, Pasta, Nuts & Seeds 🌰

• 1 cup walnuts
• 1 cup oats

     Baking & Spices 🌶

• 3/4 cup unsweetened coconut flakes
• 2 teaspoon pure vanilla extract
• 3/4 cup maple syrup (or liquid sweetener of your choice)
• 1/3 cup cocoa powder
• 1/4 cup vegan chocolate chips (If you are making the chocolate pudding pie)
• sea salt

     Canned and Jarred Goods 🥫 

• 1/4 cup coconut milk