For all you brave people hosting a dinner party these days, I have your back. Here’s an easy dessert you can serve your raw, vegan, gluten-free, paleo, and simply health conscious friends. Best of all, it’s also fast and easy!
Do you own a blender? Great! That’s all you’re going to need. No cooking required to make a delicious dessert everyone can share!
Since I didn’t have any paleo folks coming over, I used a store bought gluten free pie crust in this photo. All I had to do was bake the crust while I blended the filling and the pie was ready in 15 minutes. It hung out in the freezer during dinner to gel up. It’s incredibly fast and easy.
I’ve made it with my go-to paleo pie crust as well, but it got gobbled up before I could take some good photos. That’s the risk you run when you bring a pie everyone can eat!
Inclusive Avocado Pie
- 2 large ripe avocados
- ½ cup cold coconut cream (preferably refrigerated overnight)
- ½ tsp grated ginger
- Juice and zest of 3 limes
- ¼ cup vegan honey or agave syrup
- ⅓ tsp kosher salt
- 3-4 large lemons for garnish
- ½ cup raw hazelnuts
- ¼ tsp ginger
- ½ tsp kosher salt
- ¼ cup dates (about 6) OR 1 tbsp coconut oil + 1 tbsp honey or agave syrup
- ¼ cup shredded unsweetened coconut
- To make the crust, toss the hazelnuts, almonds, ginger, and salt in a blender or food processor and pulse a few times until it looks like coarse breadcrumbs.
- If you want your crust to be a traditional golden brown pie color, drizzle in some vegan honey or agave syrup followed by the coconut oil and pulse a couple more times until it’s sticky but blended. Personally, I prefer the flavor from using the dates instead, but in all fairness, they will make your crust look more like a granola bar.
- Spritz your pie pan with nonstick spray. Either
wayyou sweetened it, dump in the crust and gently pat it around until it’s the right shape. Sprinkle your coconut flakes on top and gently press them into the crust.
- Go rinse out your blender. So far you’ve only needed a blender and your hands, but now I have to confess I lied to you earlier. You’ll also need a spoon.
- Scoop the flesh from two large ripe avocados. Into the
blenderit goes. Top that off with your cold coconut cream. For best results, put the whole unopened can in the fridge overnight. When you’re ready to make your pie, DON’T SHAKE IT. Open the top and use a spoon to scoop out the thick cream on top, leaving the watery fluid below for some future use.
- Add the grated ginger, kosher salt, vegan honey OR agave syrup, plus juice and zest of up to 3 small limes. I like mine really tart, so I’m pretty enthusiastic
withthe lime. If you’d like a gentler, creamier lime flavor, you can cut back to 1 ½-2 limes.
- Pulse the whole green mess a couple of times. Once it’s smooth, pour it into the crust.
- You can eat it right away if you want, but if you’d like to show off your newfound cooking skills, you can either put it in the fridge for a soft creamy pie or put it in the freezer for 4 hours or overnight, which will give it the texture of an ice cream pie.
- Right before serving, grab a knife. Yes, you’re now up to three whole tools; knife, spoon, and blender. I don’t know how you’ll endure.
- To be honest with you, cutting the lemons into a garnish is the hardest part of the whole recipe, but luckily it’s also completely optional.
- Cut the lemon peel into narrow strips and use it to make whatever design you’d like. Simple vector shapes work best. I like making a
six pointed star,because it’s fast, easy, and pretty, but do whatever inspires you (including nothing).
Warning – add the lemon garnish RIGHT BEFORE SERVING. The longer the lemons rest on top of the pie the more tart it becomes. Without a garnish, it tastes like a creamy lime pie, but if you leave all that raw lemon sitting there for hours, the pie goes from nicely tart to nonstop pucker.