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Avocado-Lime Cheesecake (June 2019).


This vegan cake impresses with the skilful combination of fresh lime and creamy avocado. A light souvenir that impresses with its fruity freshness and is a treat in spring and summer!

Recipe for lime avocado pie


  • 300 g of cashew nuts
  • Abrasion of 4 limes
  • 100 g of grated coconut
  • 150 g of dried figs
  • 2 tbsp liquid coconut oil
  • 2 tablespoons of agave syrup
  • 1/2 Tb Bourbon vanilla powder
  • 1 pinch of salt

For the filling

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  • 6 medium sized avocados
  • 6 tablespoons of agave syrup
  • 8 organic limes
  • Abrasion of 4 limes
  • 1 Tb Bourbon vanilla powder
  • 1/2 tbsp cinnamon powder
  • 50 g room warm coconut cream
  • 100 ml of liquid coconut oil
  • 60 grams of grated coconut


1. The limes are washed hot, dried and the peel of 4 limes rubbed off. Puree the lime zest with the cashew nuts, 100 g grated coconut, figs, 2 tbsp coconut oil, 2 tbsp agave syrup, 1/2 tsp vanilla powder and salt in a blender to form a sticky mass. The mass is pressed with wet hands on the bottom of the ungreased mold and placed cold until the filling is done.

2. For the filling the avocados are halved, pitted and the halves peeled. Rub the peel of the remaining limes and squeeze out the juice of all the limes. Put the avocados, lime zest and juice, 6 - 7 tbsp agave syrup, 1 tsp vanilla powder, cinnamon powder and coconut cream in a mixing bowl and puree with the blender. Finally, stir in 100 ml of coconut oil with a spoon.

3. Add the creamy filling to the cold mass in the dish, spread evenly and allow to stand in the fridge overnight. Finally, decorate with the remaining grated coconut as needed.

Even more with lime: wine jelly with Limentten!

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