Simple ingredients, simple directions. So refreshing in the hot summer months! The sweet and nutty crust with the creamy, tart lime filling is a match made in heaven. —Natalie
Test Kitchen Notes
WHO: Natalie is a nutrition student who lives in Portland, Oregon.
WHAT: A raw, vegan, frozen version of Key lime pie.
HOW: Press a date-coconut-walnut mixture into muffin tins and fill with a tart, creamy avocado-lime filling—then freeze!
WHY WE LOVE IT: The date-walnut-coconut crust is a refreshing change from heavy graham cracker-and-butter crusts, and the avocado lends a uniquely buttery and creamy texture to the "pies." They make for a zesty way to cool down on a hot summer day. —The Editors
shredded unsweetened coconut
zest of 2 limes
raw honey (sub maple syrup to be vegan)
In This Recipe
Put the crust ingredients into a food processor and pulse until there are no chunks and you are able to mold the mixture in your hands. If it’s not sticking then pulse a few more times or try adding a splash of water. Remove from the food processor and set aside in a bowl. Try not to eat all of it.
For the filling, put all the of ingredients into your food processor and process until smooth. Taste it and decide whether you’d like it more sweet (add honey) or more tart (add more lime juice).
Line a muffin tin with 4 muffin cups. Divide the date mixture evenly among the cups and press to create a mini compact crust. Then spoon the filling on to the crust. If you have extra filling then just pour it into another muffin cup for a crustless version… or just eat it right then and there with a spoon. Top with a sprinkle of shredded coconut and some lime zest, if desired.
Place in the freezer for at least a couple of hours or until solid. I like to let them sit out for 10 minutes to soften up a bit, but they are also good straight from the freezer.