Avocado Key Lime Pie

Crust Ingredients

  • ½ cup buckwheat flour
  • ½ cup oat flour
  • ¼ cup desiccated coconut
  • ¼ cup tapioca flour
  • A pinch of salt
  • 4 tbsp ghee
  • 2 tbsp maple syrup

Method

Preheat the oven at 175° C. Grind the desiccated coconut in a coffee grinder. Add the dried ingredients first, buckwheat flour, tapioca flour, salt, and desiccated coconut and mix them well together. Now add the ghee and maple syrup and mix it with your hands making sure you get ghee on all the dried ingredients. If the dough feels very dry then add a tbsp of cold water. Put the dough in the fridge for 10 minutes. Grease a 9 inch round pan with coconut oil or ghee. Take out the chilled dough and press it into the round pan that had been greased. Put it in the oven on the middle shelf for about 15 minutes or until the crust is browned. Take it out and let it cool down completely.

 

Filling Ingredients

  • 2.5 medium to large avocados
  • ½ cup coconut oil
  • ½ cup full fat coconut milk
  • Juice of 12 key limes
  • 1 tsp vanilla extract
  • ½ cup maple syrup
  • ¼ tsp salt

Method

Cut the avocados in half, remove the pit, and scoop them out into a blender. Add in coconut milk, juice of the key limes, maple syrup and vanilla into the blender. Melt the coconut oil first then add it in before you start blending. Blend the mixture really well then scoop it out into a bowl, cover it, and place it in the fridge.

Once the crust has completely cooled down, spread the filling all around in an even way. Put it in the freezer for about 15 minutes then it’s ready to serve. You can top it with more desiccated coconut.

  Enjoy, Sa7tayn صحتين, Bon Appétit, Que Aproveche!