Author Notes
Avocado is transformed into a light. filling pie, set atop a toasted Date Nut Crust and topped with Coconut Whipped Cream. Perfect for Dessert, but healthy and fresh enough for Breakfast, Brunch, or a snack anytime! —Indira @ illcookyouwash
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Ingredients
- Date & Nut Crust
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1 cup
Walnuts
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1 cup
Pistachios
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4
Medjool Dates, pitted
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1 tablespoon
Shredded Coconut
- Avocado Filling & Coconut Topping
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1
Avocado, medium
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2 tablespoons
Mascarpone Cheese
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1 tablespoon
Lemon Juice, freshly squeezed
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1/2 tablespoon
Agave Syrup / Honey
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1/4 cup
Coconut Milk (solid part)
Directions
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For the Crust: Preheat oven to 350 Degrees.
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Combine all ingredients in food processor - the dough should be slightly sticky.
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Press with damp hands into 1 pie plate or 4 tart pans and bake for 10 minutes.
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Remove from oven and allow to cool.
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For the Pie: Combine avocado flesh, mascarpone, coconut whipped cream, lemon juice & agave / honey in mixing bowl.
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Whip for about 3 minutes until smooth and slightly fluffy.
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Spoon into prepared pie crusts & chill in refrigerator for 10 minutes.
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To make the Coconut whipped cream: Whip coconut milk with mixer or immersion blender until light and milk resembles whipped cream.
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Keep pie refrigerated. Serve chilled. Top large pie or each tart with a dollop of coconut whipped cream & shredded coconut or finely chopped nuts, if desired.
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