We make these every month in our Raw 101 cooking classes – people new to raw and wholefood are blown away that an avocado can be so delicious in a dessert, especially without the addition of chocolate.
The key lime mousse is lovely on its own for those wanting a simpler dessert. The caramelised lime crisps are not essential; they are very simple to make and add extra special flavour and texture. Put the coconut for the topping on to soak ahead of time.
Make time: 1 hour
Soak time: 2 hours
Dehydrating time: 12–14 hours (optional)
Setting time: 5–7 hours
Makes: 6–8 mini pies
Equipment required: food processor, high-speed blender, dehydrator (optional)
Caramelised lime crisps (optional)
- 2 limes
- 3–4 tbsp sweetener (coconut nectar, raw agave syrup or coconut sugar)
Coconut cream topping
- ½ cup desiccated coconut
- ½ cup warm filtered water
- 1 cup young coconut flesh
- 1½ tbsp sweetener (coconut nectar or light raw agave syrup)
- ½ cup melted cold-pressed coconut oil
- ¾ cup dried fine coconut
- 1 cup dried activated almonds
- ¹⁄³ cup cashews
- 1¼ cups pitted dates
- ¼ tsp vanilla bean powder or ½ tsp vanilla extract
- ¼ tsp sea salt
- 2 tbsp melted cold-pressed coconut oil
Key lime avocado mousse
- 1 cup avocado flesh
- ¼ cup coconut milk
- ¹⁄³ cup sweetener (coconut nectar or light raw agave syrup)
- pinch of sea salt
- zest of 1 lime
- ¹⁄³ cup lime juice
- ? tsp spirulina, for colour enhancement (optional)
- ¼ cup melted cold-pressed coconut oil
- zest of 1 lime
If making the caramelised lime crisps, slice limes 2mm thick, lightly coat with sweetener and lay out individually on a dehydrator sheet. Dehydrate at 46°C for 12–14 hours, or until crispy.
To make the coconut cream topping, soak desiccated coconut with warm water for about 2 hours. After soaking, blend rehydrated coconut with its soaking water, coconut flesh and sweetener until very smooth. Add melted coconut oil and continue blending. It may heat up in the blender, in which case pause and place it in the fridge until cool before continuing to blend. The topping should be smooth with almost no graininess to it. When done, pour into a container, cover and allow to set in the fridge for 2–4 hours.
To make the base, blend dried coconut to a flour in a food processor. Add nuts and dates and blend until a couscous-like texture. Add remaining base ingredients and pulse until combined. The mixture should hold together well. If it’s too dry and crumbly, add 1–2 tablespoons of water.
Line muffin tin holes or mini tarts tins with plastic wrap. Press about ? cup of mixture into each and press firmly, making sure you get an even thickness on the bottom and up the sides – it will need to be 3–4mm thick to hold its structure. Place the bases in the fridge while you make the mousse.
To make the key lime avocado mousse, place all ingredients except coconut oil in a high-speed blender and blend until smooth. With the motor still running, slowly pour in coconut oil and blend until well incorporated.
Divide mousse between the tart bases and return them to the fridge for about 3 hours.
To finish, top each pie with a dollop of coconut cream, some fresh lime zest and a caramelised lime crisp.