Delightfully tart key lime pudding between layers of cookie crumbs, topped with fluffy whip! No dairy, no grains, no sugar and no cooking (Options for Keto, Paleo & Vegan)
A NEW Spin on Key Lime!
This taste sensation if a spin off my WILDLY popular Key Lime Pie recipe, which has become one of the top 5 most popular Pretty Pies recipes of all!
Now it’s QUICKER and easier than before! Still Paleo and Vegan, but now it’s low-carb, too!
It’s like key lime pie in a jar, without having to wait hours for it to set up in the fridge.
- Soft, creamy, tangy, lime flavored (no-cook!) pudding
- nutty cookie crumbs
- a sprinkle of nuts for delicious crunch
- a mound of fluffy whip
- and bright vibrant LIME flavor from the extra zest!
It’s still no-bake and still a major crowd-pleaser!
Made with what??
Yes, it’s AVOCADO. This amazing little fruit makes a the perfect cream base for desserts.
Check out some of the yummy desserts I’ve made using avocado:
And so much more MORE!
Burning Question #1: “Does it taste like avocado?!”
That’s the number one question my avocado pies get. Does it taste like avocado? or guacamole?
And the answer is NO. Really!
There is zero avocado taste when you add in other flavors. The lime flavor is prominent and delicious — just like a yummy key lime pie!
Did you know avocado is actually a FRUIT? Crazy, right? And you probably already know they’re absolutely nutrient-packed!
- Lots of heart-healthy fats
- Lots of gut-friendly soluble fiber
- Lots of vitamins and minerals (More potassium than a banana!)
- and the list goes on!
So you’re not only getting a tasty treat, you’re also getting dessert with BENEFITS 😉
We LOVE avos, but there are some important things to remember when buying and using avocado, such as:
- selecting a fresh avocado
- knowing when it’s ripe and ready
- proper avocado storage &
- ensuring it’s not over-ripe!
Getting the PERFECT Avo Every Time
If you somehow always seem to end up with brown, mushy avocados, OR yours are never ripe when you need them, here’s how to get the PERFECT avocado every time.
- Take your pick: Buy an avocado that is still a medium green and still rock hard. This way, it can ripen at home to be ready when you need it.
- Is it ripe yet?? You’ll know it’s ripe and ready when it gets darker in color, and you can gently press on the stem area and it gives a little.
- If it doesn’t give, wait a day or two more and try again.
- Need to speed up the ripening? Place it in a bag with a banana. The natural gasses released aid in ripening.
- Dude, chill! As soon as your avo is ripe, put it in the fridge. (Like, you need to hurry!) This will keep it fresh for a few more days.
- If left out, your avocado will continue to ripen and get mushy and brown inside.
- If it’s brown, turn around. Never EVER buy already ripe avocados from the store. There’s a VERY good chance they’re already bruised and discolored.
- Use the “give” test, AND you can also pop off the stem to peek inside. Vibrant and green? Green is good!
Where do you get GOOD avocados?
I buy from Aldi (my go-to grocery store!) They have the best prices of produce that I’ve found.
And, unlike many big box grocery stores, there are plenty of good quality, un-ripened avocados to choose from. *just steer clear of the extra dark, soft ones (see above!).*
Burning Question #2: “Does it turn brown?”
I’ve been making avocado dessert recipes for YEARS and they have never turned brown. Until… now, lol!
So here’s the deal: since there is no added oil to coat and solidify this avocado cream, it does SLIGHTLY change after several hours. The color isn’t as vibrant and green over time.
The lime juice *does* still act as a natural preservative which helps to slow the browning, so it’s not going to look like old, leftover guacamole.
How to avoid discoloration? Eat it shortly after making it. Within a few hours or so.
But it’s important to note: The color does *not* affect the taste. Even if it’s slightly less green, it still tastes just as great! 🙂 Promise.
Make this recipe? Be sure to leave a star rating and review below! And tag me on Insta @emily.likes.food so I can see your creation!
Click below to save this recipe on Pinterest:
Key Lime Parfaits
Key Lime Filling
- coconut whipped cream - see notes
- almond slivers
- lime zest
To make the crumbs:
- Pulse together all ingredients in a food processor until finely ground. Add a splash of water at the end to help it stick together.
- Add a big spoonful of crumbs to the bottom of each parfait cup. (Reserve the remaining crumbs for the top later)
To make the key lime filling:
- Rinse food processor, add avocado and blend smooth. Add coconut milk and remaining ingredients and blend again.
- Taste and adjust to preferred sweetness, thickness and lime flavor.
- Divide filling between 4 parfait cups.
- Top each parfait with remaining crumbs, 1 tsp almond slivers, a dollop of whipped cream (recipe below) and more lime zest.
- Chill parfaits for 30-60 minutes for best flavor. ENJOY! 🙂
- 1 can full fat coconut milk (I recommend Thai Kitchen brand)
- 2 tsp good quality vanilla extract
- 5-10 drops monkfruit, or 2-3 tsp powdered sweetener of choice
Disclosure: As an affiliate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you).
- Cal 375
- Fat 35
- Total Carb 17
- Fiber 8
- Net Carb 6
- Protein 7
- Cal 412
- Fat 38.5
- Total Carb 17.8
- Fiber 8
- Net Carb 6.7
- Protein 7.3