Making use if avocado in this Key lime pie, makes up for leaving out the dairy, but still ensures a smooth, velvety and rich texture.
For the crust: blend together 250 ml desiccated coconut, 250 ml walnuts and 6 soft dates. The mixture will come together to form a lovely vegan friendly paste. Press this paste into the bottom and sides of a pie dish and place in the fridge.
Make the filling by processing 1 large peeled avocado, 250 ml ground almonds, 60 ml lime juice, 60 ml maple syrup, 5 ml vanilla extract and 50 ml coconut cream until smooth. Pour the mixture into the pie dish and chill in the freezer for 2 hours.