Raw Mini Strawberry Key Lime Pies

Whenever I get my hands on ingredients, I begin to dream up what is the most delicious thing I could possibly make with them.  The avocados Eric gave me last week were no exception.  Honestly the first thing that came to mind was raw key lime pie.  Because the ones made with avocados are the silkiest and most delicious in my opinion.  Now, I could have gone the plain route just classic lime with a little raw coconut whipped cream (which would have been awesome and I would have enjoyed), but instead I decided to add another Spring element...strawberries!
I just could not resist.  I piled it all into a crunchy "graham cracker" crust, and it was a little bit of heaven in a pie plate.  One of these pies is the perfect amount for 2 dessert lovers to share. That is if you do not become selfish after one bite, since these are so good you may want your own. That is ok though since the recipe makes 2 pies.
Raw Mini Strawberry Key Lime Pies
Makes 2
2 4 inch removable bottom tart pans

crusts:
1 cup finely shredded dried coconut
2/3 cup sprouted, dehydrated buckwheat (or additional coconut)
1/3 cup ground flaxseed
1/4 tsp sea salt
1/2 cup soft medjool dates, pitted (soaked in water 30 minutes and drained well if not soft)

Puree:
1/2 cup organic strawberries
1 tsp pure vanilla extract
2 tsp raw coconut nectar, or your choice of liquid raw sweetener
1 cup sliced raw organic strawberries
Filling:
2 cups diced ripe avocados (about 3 medium)
1/4 cup plus 1 Tbsp raw coconut nectar, or your choice of raw liquid sweetener
1/4 tsp sea salt
1 Tbsp lime zest
3 Tbsp lime juice
1/2 Tbsp pure vanilla extract
1/4 cup plus 1 Tbsp coconut butter, liquefied
Whipped Cream (optional):

1 cups young coconut meat
2 Tbsp coconut water
2 Tbsp raw coconut nectar or agave nectar
1/8  tsp sea salt
seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
3 Tbsp raw coconut butter, warmed to liquid

To make the crust, combine all the ingredients in a food processor and process until finely chopped and starting to hold together.  Press the mixture into 2 4 inch removable bottom tart pans sprayed with non-stick spray.
To make the puree, combine all ingredients in the processor and process until smooth.
Line the bottoms of the crusts with the sliced strawberries, and spoon the puree over.  Place in the freezer while you prepare the filling.
For the filling, combine all ingredients in the food processor and puree until very smooth, then pour into the crusts and smooth.  Chill in the freezer for about an hour, until firm.
Meanwhile, to make the whipped cream, combine all ingredients but the coconut butter in a food processor and process until smooth.  With the motor running, add the coconut butter and process a minute more.  Pour the cream into a bowl and let sit in the freezer for about half an hour to 45 minutes or so until the consistency of whipped cream. Place in a pastry bag and pipe decoratively around the edges of the pies.
 
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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

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