I really love no-bake desserts and a different version of this came from my dear blogger friend, Évi from Salt Wine Friends Blog. Over the years, I've modified some parts of her recipe and finally created a vegan option: this Vegan Avocado Pie.
I love that the filling I've created absolutely works in frozen form as ice lollies or as a smoothie bowl too.
Ingredients
Crust
- 125 g vegan margarine, melted (vegetarian: butter)
- 250 g oat biscuits
- 1 pinch cinnamon
- 2 tbsp desiccated coconut
Filling
- 4 avocados
- 2 tbsp vegan, coconut flavoured cream (vegetarian: coconut yoghurt)
- 4 tbsp agave/maple syrup (vegetarian: condensed milk)
- 1 lime's juice
- 1 pinch cinnamon
- 1 tbsp coconut oil
Instructions
Crust
- Place the oat biscuits into the food processor and chop them until you get a fine result.
- Incorporate the melted margarine and run a few more cycles in the food processor.
- Line a pie dish with parchment paper and transfer the crumb from the food processor. Use your fingertips to gently push down the crumb, and at the same time try to cover the whole surface of the pie dish while creating a little side edge too.
- Place the crust into the fridge, it will set in an hour.
Filling
- Peel the avocados, remove the seeds, place them into a mixing bowl and crush them with a stick blender.
- Add the lime juice, coconut cream, syrup, coconut oil, and cinnamon.
- Pour the mixture into the set crust, spread it evenly then place into the fridge for a few hours. I spray some lime juice over the top to avoid the avocado cream to brown, or another solution is to spray lime juice on a piece of cling film and cover the pie.
- I've decorated the pie with lime slices, toasted pistachios, and desiccated coconut.
Vegan Avocado Pie - Photo by © Reka Csulak
Vegan Avocado Pie - Photo by © Reka Csulak
