Ingredients
Crust
- 1/2 cup shredded, unsweetened coconut
- 1/4 cup raw pecans
- 1/3 cup Medjool dates, pitted and halved (about 3 to 4)
- 1/8 tsp kosher salt
Filling
- 2 large ripe avocados, not browned
- 1/4 cup lime juice
- 2 1/2 tbsp raw honey or other liquid sweetener
- 2 tbsp coconut butter
- 1/8 tsp kosher salt
- Zest from 1/2 lime, for garnish
Topping (Optional)
- Coconut whipped cream
- Lime slices and extra lime zest for garnish
Instructions
- Prepare the Crust: In a food processor or blender, pulse the shredded coconut, pecans, Medjool dates, and 1/8 tsp kosher salt until the mixture sticks together when pressed. Evenly divide this crust mixture among jars as the base and set aside.
- Make the Filling: Clean the food processor or blender then add the ripe avocados, lime juice, raw honey, coconut butter, and 1/8 tsp kosher salt. Blend until the mixture is very smooth and creamy, ensuring no lumps remain.
- Assemble and Chill: Spoon the creamy avocado lime filling over the crust layer inside each jar. Place the jars in the refrigerator and chill for at least 1 hour to let the flavors meld and the filling set.
- Serve: When ready to enjoy, optionally top each jar with coconut whipped cream. Garnish with lime slices and a sprinkle of lime zest for a bright, fresh finish.
Notes
- For a sweeter pie, add extra honey or substitute with maple syrup to keep it vegan.
- Ensure avocados are ripe and creamy for the best texture.
- The crust can be made nut-free by substituting pecans with seeds, such as sunflower or pumpkin seeds.
- To make coconut whipped cream, refrigerate coconut cream overnight and whip the solid part until fluffy.
- Serve chilled for best flavor and texture.
- Store leftovers refrigerated and consume within 2 days for freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American
- Diet: Paleo, Vegan
