Mini Lemon Avocado Pies
Hi and welcome back to Ria Lives Well!
Judging from my previous posts, I think it’s clear that I have a sweet tooth. A sweet mouth is what I would say if I made corny jokes like my dad, but I don’t.
I’m beginning to feel like RLW needs more vegan meals and fewer vegan desserts. That being said, I recently spotted this lime pie recipe with an avocado topping and, “I have to make you,” is what I repeated while pinning the recipe to my Pinterest dessert board.
While I didn’t have limes, I’d recently purchased about a dozen lemons, so it turned into a mini lemon pie instead. I also made a few modifications to the cookie crust, because I had pecans on hand and who doesn’t love pecans? Hopefully you’ll enjoy these RLW tweaks! It’s still good, trust me!
Mini Lemon Avocado Pies:
Inspired by: Wagashi Maniac
- 1.5 cups ripe avocado
- 1/2 cup coconut milk
- 1/4 cup fresh lemon juice
- zest of 1 lemon
- pinch of sea salt (optional)
- 5 tablespoons agave
Pecan Cookie Crust:
- 1 cup raw pecans
- 1 cup dry apricots
- 2 tablespoons pure agave
- 1 teaspoon vanilla extract
- 1 pinch sea salt (optional)
- Chop your apricots.
- Throw pecans into a food processor. Process until crumbly. Add the rest of the pecan crust ingredients and process until well combined.
- Add all of the ingredients for the avocado topping in a processor. Process until smooth.
Add a few tablespoons of the pecan mix into a small bowl. Pack it to shape your crust.
Now add a few tablespoons of your avocado mix and spread evenly.
It didn’t taste anything like avocado. It was a very sweet, lemony desert.
The downside to these mini avocado pies? They’re not very photogenic.
Boy were these addictive. When I went for a second, I said: “Last one; no more.” When I went for a third, I told myself: “I’ll just work out twice as hard tomorrow!” By my fourth, it became: “They’re healthy! It has avocado! The crust is made of dried fruit and nuts! It’s raw!”
Turn my excuses into food; they would feed the world, like, a gillion times over.