At Tiny Moreso, a vegan, gluten-free café in Portland, Oregon, owner Jenn Pereau is turning out luscious cakes and tarts made with good-for-you whole foods like berries, seeds, and the secret weapon in this key lime pie: avocado.
At Tiny Moreso, a vegan, gluten-free café in Portland, Oregon, owner Jenn Pereau is turning out luscious cakes and tarts made with good-for-you whole foods like berries, seeds, and the secret weapon in this key lime pie: avocado. The superfood gives the filling a rich and creamy texture that perfectly complements the crust of nuts, dates, sesame, and coconut, so every bite is sweet, zesty, and super satisfying. And since you never even have to turn on the oven to make it (it’s completely raw!), this pie is the perfect summer solution for your sweet tooth.
GO GREEN
Avocado, lime, and a dash of spirulina give this pie its gorgeous hue.
AVOCADO – KEY LIME PIE
SERVES: 4 TO 6
START TO FINISH: 5 ½ HOURS (5 HOURS SOAKING AND CHILLING)
1 cup raw cashews
½ cup raw almonds
½ cup shredded unsweetened coconut, plus more for decorating (optional)
¼ tsp sea salt, plus more for seasoning
6 dates, pitted and roughly chopped
1 tbsp black sesame seeds (optional)
¾ cup canned coconut milk
3 tbsp honey or agave
1 vanilla bean, scraped, or 1 tsp pure vanilla extract
½ large firm avocado
⅓ cup fresh lime juice (preferably from key limes) and ½ tsp zest, plus sliced lime for garnish (optional)
¼ tsp spirulina (optional)
⅔ cup plus 2 tbsp coconut oil, melted
¼ cup very ripe strawberries or raspberries
1. Soak cashews in a bowl of water in the refrigerator for at least 4 hours or overnight. Rinse.
2. Add almonds, coconut, ¼ teaspoon salt, and half the dates to a food processor, and process until almonds are mostly broken down, about 45 seconds. Add remaining dates and the sesame seeds if using, and process another 30 to 45 seconds, until mixture is uniform.
3. Press mixture into the bottom and along the sides of a 15cm springform or round baking pan, so that the edge of the tart is about 2.5cm higher than the bottom and the sides are about 0.6cm thick. Place crust in the freezer.
4. In a blender, combine cashews, coconut milk, 2 tablespoons honey, a pinch of salt, and vanilla. Blend on high until smooth and creamy.
5. Set aside ⅓ cup of the mixture. Add avocado, lime juice and zest, spirulina if using, and remaining tablespoon honey to the blender and process until fully incorporated. Add ⅔ cup coconut oil and blend. Pour mixture into crust and return to freezer.
6. Rinse blender and add reserved creamy mixture, remaining 2 tablespoons coconut oil, and berries, and blend. Place in freezer.
7. After an hour, pop tart out of pan. Transfer pink frosting to a pastry bag or a ziplock plastic bag with corner cut off. Decorate tart with frosting, adding additional coconut and sliced lime if desired. Place in refrigerator until ready to serve and enjoy the same day.
PHOTOS TED CAVANAUGH
FOOD STYLING JAMIE KIMM
PROP STYLING SARAH SMART
