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 fresh lime juice
- Zest from 1/2 lime (for garnish)
- 2 1/2 tbsp raw honey or other liquid sweetener
- 2 tbsp coconut butter
- 1/8 tsp kosher salt
Optional Topping
- Coconut whipped cream
- Lime slices (for garnish)
Instructions
- Prepare the Crust: In a food processor or blender, pulse the shredded coconut, raw pecans, Medjool dates, and kosher salt until the mixture sticks together and forms a crumbly base. Divide this crust mixture evenly into serving jars and set aside to form the foundation of the pie.
- Make the Filling: Thoroughly wipe out the food processor or blender, then add the ripe avocados, fresh lime juice, raw honey, coconut butter, and kosher salt. Blend the ingredients on high until you achieve a very smooth and creamy consistency, ensuring there are no lumps.
- Assemble the Pies: Spoon or layer the creamy avocado filling over the prepared crust in each jar, creating a smooth top layer. Seal the jars and place them in the refrigerator to chill for at least 1 hour, allowing the flavors to meld and the texture to firm up.
- Serve: When ready to serve, optionally top each jar with a dollop of coconut whipped cream and garnish with lime slices and the zest from half a lime to enhance the fresh citrus aroma and presentation.
Notes
- Make sure to use ripe avocados for the smoothest filling without any brown spots.
- You can substitute raw honey with maple syrup or agave for a vegan option.
- Medjool dates should be soft and fresh for easier blending and natural sweetness.
- Chilling the pie in jars at least one hour helps develop the best texture and flavor.
- Keep the pies refrigerated and consume within 2-3 days for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Paleo
