No-Bake Avocado Lime Pie with Fresh Raspberries and a Buckwheat-Coconut Crust
Frenchie from the PPK and I have been trying to start up a regular vegan potluck here in the Twin Cities, and yesterday was our second. The theme, loosely, was summer food, and with our apartment boiling on a 90F day, a no-bake pie seemed in order. It was nearly a raw pie, actually, save the agave nectar I used. I’ve included a simple crust recipe, though you can use any pre-made crust you want, since it’s the pudding-like filling that is the real star here.
Both the size of your limes and the ripeness of your avocados determine how much lime juice/liquid you will need. Try to use avocados which are just getting soft, as they’ll have the best color. You can add a teaspoon or so vanilla extract to both the crust and the filling if you can’t imagine your “baked” goods without it, although I didn’t this time around (and everyone thought it tasted delicious!).
Fresh raspberries add color and a tart berry sweetness to the lime-y avocado filling. If you don’t like things too sweet and are trying to eat healthier fats, this is definitely a dessert for you. And as a bonus, making the recipe with the crust I did results in a yummy dessert free of all the major allergens including soy, wheat/gluten, and nuts. Hooray!
No-Bake Avocado Lime Pie with Fresh Raspberries (makes one pie)
For the crust: 3/4 c. buckwheat groats, soaked and dehydrated 3/4 c. shredded desiccated coconut 10 dates, pitted 2 tbsp coconut oil pinch cinnamon pinch allspice
water, as needed
For the filling: 3 avocados 1/4 c agave nectar zest and juice of 2-3 limes
1 tbsp coconut oil
fresh raspberries to garnish
In a food processor, pulse the buckwheat into a powder, then add the remaining ingredients except for the water. Process, adding water a few tablespoons at a time if necessary, until the dough begins to stick together. Press into the bottom of a pie or baking dish, rinse out the bowl and blade, and return it to the food processor.
To make the filling, pit, peel, and roughly chop the avocados. Add to the food processor with the rest of the filling ingredients and process for several minutes until smooth, scraping down the sides of the bowl as necessary. If there doesn’t seem to be enough liquid, you can add more lime juice or agave nectar as needed. Spread over the crust and top with fresh raspberries. Chill, covered, until ready to serve. (This is best eaten the day of making, as the avocado mixture will start to discolor on top and the raspberries may bleed slightly.)
Mini slice of No-Bake Avocado Lime Pie with Fresh Raspberries
