Happy Cinco De Mayo! We are celebrating today with this tart and creamy lime pie.
The base for our pie starts with Neal Brothers multigrain nugget pretzels which give this dessert an incredible toasted flavour with a salty kick!
To make this pretzel crust you will need..
1 1/2 cups of Neal Brothers multigrain pretzel nuggets, finely ground
7 tbsp. of melted coconut oil (I used Artisana’s organic coconut oil)
1/3 cup of coconut sugar
Combine everything in a food processor and press firmly into a pie pan.
Bake the crust in a 350º oven for 10 minutes. Remove and let cool completely to set.
To make the lime filling you will need..
2 ripe avocados
1 cup of cold Earth’s choice coconut cream (place can in the fridge ahead of time to set)
2 tbsp. of Artisana’s organic coconut oil
1/2 cup of Succo’s organic lime juice
1/2 cup of honey
2 tbsp. of arrowroot powder
1 tsp. of pure vanilla extract
Prepare ingredients and set up food processor ahead of time
Place all ingredients in a food processor and blend on high speed until everything is combined and creamy. This should take a few minutes!
Pour the mixture into the cooled pie crust and level out with a spatula
Once the filling is all in, cover with tin foil and place in the fridge to set 1 hour to overnight.
We topped our pie with left over coconut cream and vanilla extract that was whipped in the food processor and some coconut chips. You can top with whatever you like!
This pie is not only vegan friendly but full of heart healthy fats, natural sugars and the goodness of whole grains. You would never know it’s good for you!