Creamy Lime and Avocado Pie

This post is dedicated to the very, very tiny voice of virtue in my head, the one who every once in a while shouts at me to eat something clean and healthy. Sometimes you crave a cheeseburger, and other times you need something devoid of animal fats, processed sugar, and other things that are probably not great for you. Luckily, I live near Noorish Conscious Eatery, which caters to my occasional bouts of virtuousness with an eccentrically delicious menu.



Noorish has something for everyone (well, everyone but carnivores), offering vegan, gluten-free, raw, and organic menu items. I've tried a few things - the Bodhi burger, kelp noodles, Buffalo cauliflower "wings" - and it's all been delicious. I appreciate how creative their menu is, as well as the fact that almost everything on it is chock-full of vitamins, minerals, and dietary fibre.

So this is a tribute to a lovely, refreshing dessert I shared with a friend during our first trip to Noorish - Divine Kiwi Lime Pie. They brought us a big slice of it with a generous dollop of cashew cream. Lovely. I found a recipe that I think is pretty similar to Noorish's creation - it doesn't actually have kiwis in it at all, but something about the combination of lime, avocado and honey really does end up tasting oddly like kiwi. Regardless, I've used kiwis as a garnish here as a little tip of the hat to the original menu item. The crust is nutty and sweet, and the filling is tart, creamy and fresh... vegans and non-vegans alike will find it delightful, I promise you.

And just a little side note: I feel like an old lady for admitting this, but I've only just discovered Bloglovin'. For those of you who haven't gotten on the bandwagon yet, it's a really handy and visually appealing way to keep all the blogs you like to read in one place, with a chronological feed of new posts so you can stay up to date. It's great. So now you can follow Edible Woman posts while simultaneously checking out all those DIY coffee table tutorials and Top 10 craft beer articles you love. The way of the future!

Creamy Lime and Avocado Pie
Adapted from Eating Bird Food
Makes one 9-inch pie

Crust
1/2 cup shredded unsweetened coconut
1 cup unsalted macadamia nuts
1 cup dates, pitted and roughly chopped
2 teaspoons lime zest
pinch of sea salt

Filling
4 ripe avocados
1/2 cup fresh lime juice
1/2 cup agave nectar or mild honey
2 tablespoon coconut oil
2 teaspoon lime zest

1. Line the sides of a 9-inch springform pan with plastic wrap and set aside.

2. Blend the crust ingredients in a food processor until the dates become a paste and soft, somewhat sticky mixture is formed. Scoop this mixture into your springform pan and press down evenly to form a base for the pie; place in the freezer to chill while you prepare the filling.

3. Wipe out the bowl of your food processor and blitz up all the filling ingredients until smooth and silky. Scrape this mixture on top of the prepared crust, smooth it over with the back of a spoon, and place in the fridge to chill until set - at least 2 hours but preferably overnight. (Note: you can see in the photos that there are two distinct layers in my filling - that's because I ran out of avocados and had to make the filling in two batches!)

4. When ready to serve, release the springform pan and peel back the plastic wrap. I gently shimmied the pie onto a cake plate using a long knife, but I don't think anything should stop you from eating it right off the pan.