This easy key lime pie recipe is a perfect summer dessert.
The entire pie has 2 tablespoons of honey and 10 dates, which works out to be 1/3 of a teaspoon of honey and one-sixth of a date per square. For a sweet treat, that’s not much sugar! For this reason, this key lime pie recipe is perfect for satiating you while keeping your blood sugar balanced.
It also has hormone balancing benefits…
There’s no doubt that avocado makes my top 10 list of hormone balancing & fertility superfoods. That’s why I use them as often as I can in my recipes!
Here are just a few reasons why I love avocado:
- High amounts of Vitamin E, a powerful antioxidant, which helps your body produce more ‘good estrogen’ and keeps your skin healthy.
- A full spectrum of B vitamins including high levels of B6 and folate. Both are important for conception and regulating your hormones… which equates to reduced PMS symptoms!
- Plant sterols that can reduce excess estrogen, allowing for proper levels of progesterone to be present in women and testosterone in men.
- High levels of folate and potassium, which are much needed by expectant and breastfeeding mothers.
Ultimately, fertility = optimal health. This is why I recommend that all of my clients in their child-bearing years consume avocado in their follicular and ovulatory phases. In my Eating For Your Cycle program, I have more recipes that include avocado, as well as other fertility superfoods, in a tasty way!
Sarah Steffens created this no-bake key lime pie recipe for us and it’s a very tasty way to get all the benefits of avocado into your diet. She made it in a 9×9 baking dish but it can also be made in a round pie dish or muffin tins for individual treats.
In fact, you could cut the dessert into squares or bars, freezing them and eating them like an ice cream bar!
- 1 1/2 cups coconut flakes, unsweetened
- 1 cup raw almonds
- 2 Tbsp coconut oil
- 1 Tbsp vanilla bean powder or pure vanilla extract
- 1/2 tsp sea salt
- 10 dried medjool dates, pitted and chopped
- 2 medium/large avocados, pitted
- 1/3 cup lime juice, plus the zest from both limes
- 2 Tbsp coconut cream
- 2 Tbsp honey, liquified
- 1/4 tsp sea salt
- In a food processor, pulse all crust ingredients except the dates until crumbly, but not fine.
- Add the chopped dates and continue to pulse until dates are well combined.
- Line a 9x9 baking dish with parchment paper (optional, but it makes clean up easy!)
- With your hands, firmly pack the crust down into the baking dish.
- Wash and dry your food processor bowl to prepare it for the filling.
- Add all filling ingredients to the food processor and pulse on high until well combined and creamy.
- Pour the filling over the crust and use a silicone spatula to scrape the bowl and spread evenly over the crust. Garnish with fresh lime slices and berries.
- Allow to set in the refrigerator for an hour or overnight. Slice and serve! If prepared on parchment paper, carefully transfer the entire pie to a cutting board and slice into 16 squares.
Pin it for a delicious weekend treat!
Photos and recipe by Sarah Steffens of Savor & Fancy
Sarah Steffens is a Personal Chef based in Los Angeles. She specializes in Paleo, Autoimmune, and Whole30 cooking and believes food is the starting ground for practicing kindness to one’s body, mind and spirit. She shares recipes and kitchen tips at Savor & Fancy.