I LOVE avocados. It’s not unusual for me to eat one or two avocados every day! I add them to salads or enjoy them simply with a pinch of sea salt and a squeeze of lemon juice. Avocados are rich in monounsaturated fat, primarily in the form of Oleic Acid. Oleic Acid is responsible for delivering disease-fighting antioxidants through out the body. They contain high levels of B vitamins and vitamin E, which helps skin looking healthy and youthful. One avocado has twice the amount of potassium than that of a banana and contains more than 1/3 of your daily vitamin C needs!
To celebrate my 33rd birthday this year Shaye had an Avocado Lime Pie specially made. I was a bit skeptical due to the fact that I’m used to eating avocados on salads or as guacamole. It never occurred to me to use avocados for the base of a dessert. Let me tell you…I’ve been missing out! The pie was delicious! I wanted to recreate this pie in a gluten free/vegan version and this is what I came up with. I took the easy way out by making a crumbled topping instead of a piecrust. It’s not as decadent as the original version but it’s light, refreshing and makes for an excellent spring time dessert!
Avocado Lime Custard Cups
1 and a half ripe avocados
¼ cup honey
¼ cup canned coconut milk
¼ cup fresh lime juice
½ tablespoon grated lime peel
¼ cup pecans
¼ cup unsweetened coconut
pinch sea salt
-Simply blend avocados, honey, coconut milk, lime juice and lime peel in a food processor until creamy and pour into 2 custard cups.
-Add pecans, coconut and sea salt in a food processor and pulse until lightly chopped.
-Top avocado lime custard cups with the crumbled topping and place into freezer.
-When ready to serve take out of freezer and thaw for 10-15 minutes.