A friend recently sent me a very strange-sounding chocolate pie recipe, using avocados and coconut oil in the filling for some healthy fat. It was so unusual I just had to try it!
It was shockingly good. So good it deserved some variations.
This one doesn't use cocoa at all, and takes advantage of the natural green color from the avocados.
Are you intrigued yet?
Toasty Coconut Crust: (or use your favorite crust)
2 Tbsp. honey
½ c. coconut oil
1/4 tsp. sea salt
2 c. toasted fine-flake coconut
Pull out an 8” pie pan, OR for tartlets, line 30 mini-muffin tins with paper liners (optional, for easier removal). Stir together the honey, coconut oil, and salt. Add coconut and mix until smooth. Press into the pie pan or muffin tins. For the latter, use 1 Tbsp. per mini muffin tin and press. Put in the freezer for 10 minutes, while you make the filling. For easiest removal, take the mini crusts out of the pan (still in the liners) when firm, before adding the filling.
2 avocados, about 4-5 oz. apiece
½ c. coconut oil
½ c. honey
½ c. fresh lime juice (or use the juice of 3 limes and make up the difference with water)
1 Tbsp. lime zest, or 6-8 drops lime essential oil
2 Tbsp. coconut cream concentrate (optional but softens the sharpness a little)
1 tsp. vanilla
1/8 tsp. salt
Put all the filling ingredients in a blender or food processor. Puree until smooth. Pour into your prepared crust. Chill at least four hours, until firm. (To speed it up, try 30 minutes in the freezer.) Let sit at room temperature for 10 minutes if you want the filling a little softer.
Garnish with a dollop of coconut yogurt (or sour cream if dairy’s OK for you) and a bit of lime zest. Makes one 8” pie or about 30 tartlets.
One website dedicated to avocado recipes - including both unique and stand-by recipes- is TheAmazingAvocado.com
I'd love to hear back from you once you try this lime pie!
What else do you do with avocados?