Summer heat is here and this no-bake, sweet, creamy, tart pie is just what you need. Yes — avocados make this super creamy. Did you know: Avocados really are the greatest? You can obviously make guacamole but you can make chocolate pudding, freeze it for smoothies, put on toast, make mint chip ice cream and so much more. It’s a magical food, right?
Pro tip: can’t find key limes? Use regular limes. You and your tart will be just fine. I promise it will taste great either way you slice & juice it — the lime, of course.
Let’s (not) bake together!
A few recipes notes:
You could use honey or maybe a low sugar stevia syrup in place of the maple syrup. Use what you have and what you prefer. I have only made it with maple syrup, though.
Depending on your desired sweetness level, you may want to add more or less of the maple syrup in the filling. If you prefer it to be more tart, start with 4 TB of syrup and go from there.
For the cashews, soak them in filtered water overnight or boiling water for 5 minutes prior to using in recipe.
You could also use a blender for this. I have only done it with a small food processor. I’m sure a blender would be fine. If you don’t have either, chop cashews into very fine pieces and combine all crust ingredients together. First mix dry then add wet.
Soak cashews in filtered water for at least 2 hours or overnight OR boil them in water for 5 minutes prior to using in recipe.
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INGREDIENTS
Crust:
2/3 cup cashews, soaked
1/2 cup toasted coconut
1/3 cup flaxseed meal
1 cup almond flour
1/4 cup maple syrup
2 Tablespoons grass-fed butter or coconut oil, room temp
Filling:
2 avocados
3 kiwis
2 limes, juiced
3 Tablespoons, maple syrup
1/3 cup cashew butter
Directions:
In a food processor, combine all crust ingredients and pulse until it’s mealy. Start with dry ingredients then add wet ingredients.
Once mixed, press crust mixture into a tart pan like this one. Press mixture evenly and then place in the fridge while you make the filling.
Rinse out your blender or food processor to make filling.
Place filling ingredients in food processor and blend until smooth.
Remove crust from the fridge and pour filling in and smooth it around.
Decorate with kiwi slices, blueberries and a sprinkle of coconut.
Place in the fridge for at least 2-3 hours so the filling becomes firm.
Slice, serve and enjoy.
