No-bake

Made with raw almonds, maple syrup and ripe avocado pitted. 15 min, makes 12, 8 ingredients.

Recipe by jenneatsgoood.com

Prep

15 min

Total

15 min

Makes

12

Ingredients

• 2 cups raw almonds
• 3 tablespoons maple syrup
• pinch kosher salt
• 1 ripe avocado, pitted
• 1/2 cup lime juice (about 2 large or 3 small limes)
• zest of 2 limes
• 1 cup chilled full-fat canned coconut milk (top part only)
• 1/4 cup maple syrup

Instructions

Method by jenneatsgoood.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. Line a muffin tin with paper or silicone liners and set aside.
2. In a blender or food processor, blend the almonds, maple syrup and salt on high speed until a sand-like texture. Evenly distribute the mixture among the 12 muffin liners and press down on each to create a packed crust. Set aside.
3. Prepare the Pie Crus Filling: Blend the pitted avocado, lime juice and lime zest on high speed until combined, about 45 seconds.
4. Measure out one cup of the hardened coconut milk from the can and add it to the blender along with the maple syrup. Blend again to combine until smooth, 45 to 60 seconds.
5. Pour or spoon the pie filling on top of the crusts. Freeze for one hour to harden.
6. For best results, enjoy after the hour of freezing, or keep frozen and defrost at room temperature for 20 minutes prior to serving.