Avocado Lime Pie

This is a no bake raw dessert (except for the whipped cream) but a chilled can of coconut milk solids may be whipped as a substitute making this a perfect vegan dessert.

We ran out of macadamia nuts and used cashews and pecans, but other nuts may also be used.




  • 1 1/2 C macadamia nuts
  • 1/4 C raw cashews
  • 2 T coconut oil
  • 2 T agave nectar
  • pinch salt


  • 4 Haas avocados
  • 1/2 C fresh squeezed lime juice
  • 1/2 C agave nectar
  • 1/2 C coconut oil
  • 2 T lime zest


  • Lime Zest
  • Whipped Cream



  1. In a food processor combine the nuts and pulse a few times, then add coconut oil, agave and salt, until the mixture has formed a small crumb and sticks together.
  2. Press the crumb into and along the sides and bottom of a 9″ pie pan to form an even layer, place in the fridge to set until filling is ready.


  1. Again using the food processor pulse avocados, lime juice, agave nectar, coconut oil, and lime zest, until smooth, make sure not to over process as it can turn the avocados brown.
  2. Pour filling into crust, and set in fridge for 2 hours or overnight.
  3. Garnish with whipped cream and lime zest, slice and serve.