Lemon Avocado Crème Pie

Fresh avocado is the ‘secret’ ingredient in this decadent and creamy vegan pie. Adapted from the Little House of Veggies blog.

Ingredients

• 1 cup almonds
• 1 cup macadamia nuts
• Pinch sea salt + ¼ teaspoon
• Zest of 2 lemons, divided
• 5 medjool dates, pitted
• 2 Tablespoons + ⅓ cup agave nectar, divided
• ¾ cup fresh lemon juice
• 2 medium-sized, ripe avocados
• 1 teaspoon vanilla extract
• 2 (15 ounce) cans full-fat coconut milk, refrigerated
• ⅔ cup powdered sugar

Instructions

1. Add almonds, macadamia nuts, pinch sea salt, and zest from 1 lemon in a food processor. Grind until fine, then add dates and 2 Tablespoons agave nectar. Blend until batter is smooth.
2. Press batter into the bottom of a 9-inch springform pan. Set aside.
3. Add ⅓ cup agave nectar, lemon juice, avocado, vanilla extract and zest from 1 lemon into the processor, and blend until smooth. Leave in processor.
4. Remove the cans of coconut milk from the fridge - do not shake. Gently open the cans and scrape off the cream that has floated to the top - about half the can. Place in a cold glass bowl. Add sifted powdered sugar and blend for 2 minutes with a hand mixer.
5. Pour the avocado mixture into the coconut crème and gently fold together. Pour filling into crust and freeze for 3-4 hours, or until solid. Store in the freezer, but let warm slightly to slice and serve. Enjoy!

Yields 6-12 Servings

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