Avocados have always been a staple in my house, for good reason though! They are essential on Sundays carne asada, gotta get that guacamole o those simple slices. It is basically part of most Mexican homes, as well and pico de gallo. But avocado truly goes beyond just guac and avocado toast.
This fruit (yes! It's a fruit) it's extremely versatile, enough to make amazing sweet recipes, if you still haven't tried sweet avocado recipes you gotta try these Vanilla Chips Avocado Pies or the ones that I listed below in the "Try more recipes here" section of this blogpost.
When it comes to dessert I have found that probably pies are my favorite type. They are so many ways to make a pie; no bake or no bake! They just hit the spot at any season and this summer season I decided to go with this Vanilla Chip kind.
The Crust.
The base of this recipe is simple, vegan and gluten free. Also nut free! We are using simple ingredients to make a graham-like cookie crust. By using just coconut flour and nut butter, choose any type of nut butter you like! If you are trying to avoid nuts try using sunflower seed butter, pumpkin or tahini butter instead.
The Filling.
The filling, of course, we are featuring avocados. We have been getting a lot of them so I peeled, chopped and freeze some of them to save for moments like this! And also this is a great way to keep avocados at their highest peek of nutrients. And also because we know that avocados can go bad very quickly.
Another key ingredient is vanilla, and for that I included some scoops of Organifi All-In-One Vanilla Protein, this is also organic, gluten free, and vegan! Taste just like vanilla milkshake, no joke. It's amazing. Definitely on my top for quality protein powders that also have TONS of nutrients to keep our bodies healthy.
For sweetener I'm also using granulated monk fruit, from Lakanto. This is also one of my baking staples and definitely a keto essential! It has been years since I made the switch from sugars such as coconut, honey, cane, brown sugar etc. Because of their inflammatory effects in our bodies.
Other great sugar alternatives, besides monk fruit, is stevia, allulose, and for some people erythritol , although this last one could cause bloating in some people. And from all of them my favorite ones is monk fruit and allulose because they don't have a weird aftertaste.
Toppings.
Well, I had to add some chocolate chips on top! They create a very cookie cheesecake-ish style to them and they were just perfect! I usually use Lakanto's chocolate chips or ChocZero. Two brands that I really like.
This recipe is honestly super simple, don't be fooled by the look. It's EXTREMELY easy to make. Since the method is super basic, just as our ingredients you are only going to need:
Food processor or blender
One mixing bowl
One mixing spoon
One measuring cup
One silicone muffin container of twelve
The base will be baked and the filling is a no bake filling. Overall, this recipe is perfect to stock on your freezer. Ready to just grab-n-go at any time of the day!
The results.
Simple, creamy, rich in flavor and in nutrients little indulgent pies. No inflammatory ingredients, vegan, gluten free, grain free and keto friendly!
Each pie has only 191 kcal, where total carbs are10.9g, fiber: 6.6 g and net carbs: 4.3g. Each pie has 8.5g of vegan protein! Perfect filling and satisfying snack for the win! Full nutritional information below.
Ready to get started? Also, don't forget to share, save, pin or bookmark this recipe for later... enjoy everyone!
With love,
Maria
Try more recipes here
Vanilla Chip Avocado Pies
By María Fernanda López
Serves 12
Ingredients
Base
2/3 cup of coconut flour
2 tbsp of granulated monk fruit (PURELYHL for discount)
1/4 tsp of cinnamon
1 tsp of baking powder
2/3 cup of water or almond milk
1/2 cup of nut butter
Filling
2 cups (300g) mashed avocado
3 scoops of Organifi Vanilla All In One Protein (PURELYHL for discount)
1 cup of almond milk
1/4 cup of dairy free low carb chocolate chips
Method
Preheat the oven at 350F
In a bowl mix all the dry ingredients for the base.
Add the nut butter and liquid and mix well.
Press the dough into twelve silicone muffin cups.
Bake for 18 minutes.
In the meantime prepare the filling.
Add all the ingredients except for the chocolate chips in a food processor or blender.
Blend until there are no lumps left.
Once the base is baked and cooled. Add the filling.
Top with chocolate chips and freeze for three hours.
ENJOY!
Nutritional Information (per serving 191 kcal)
Fat: 13.3g
Carbs: 10.9g
Fiber: 6.6g
Net Carbs: 4.3g
Protein: 8.5g
This post contains affiliate links.
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