Summer Dessert Night!

Sweet and cold desserts are perfect for hot summer days! You don’t even need an oven to make these decadent and delicious treats.

Key Lime Avocado Pie is a creamy smooth pie that starts with a crunchy walnut and oat-based crust topped with a tangy, smooth lime filling.

Chocolate Pudding Pops are not just for kids! You’ll love this rich chocolate frozen dessert that’s truly guilt free. If it never hits the freezer, you can also eat it just like a pudding. Move over frozen bananas!

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Kitchen Tools

food processor
8-9 inch pie plate or springform pan (2 if you’re making only pies)
high speed blender
rubber spatulas
popsicle molds (If you’re making popsicles)
small or medium size bowls
large spoons

Key Lime Avocado Pie

Prep time 30 minutes

Cook time 0 minutes

Yield 8 servings

Ingredients

Crust:

1 cup walnuts
1 cup oats
½ cup unsweetened coconut flakes
6-8 Medjool dates
1 teaspoon vanilla

Filling:

4 avocados
½ cup lime juice (3-4 limes)
¼ cup coconut milk
¾ cup maple syrup (or to taste)
zest from 2 limes

Garnish:

2-3 tablespoons unsweetened coconut flakes
1 lime, thinly sliced

‍ Directions

Place all of the crust ingredients into a food processor and blend until a thick dough forms.Press into a 9-inch tart or pie pan. Set aside.
Place filling ingredients in a high-speed blender and blend until smooth and creamy. Be sure to blend until the mixture is completely combined, creating a smooth and creamy pudding-like texture.
Pour the filling mixture into the crust and spread evenly. Place the pie into the freezer for 1-2 hours until firm.
Decorate with coconut flakes and lime slices. Slice and serve cold. Refrigerate or freeze for 2-3 hours before serving.

✏️ Tips & Hints

You can also add the avocado filling to popsicle molds to create refreshing key lime popsicles!

Chocolate Pudding, Pops, or Pie

Prep time 5 minutes

Cook time 0 minutes

Yield 4-6 servings

Ingredients

2 cups mashed sweet potatoes
1/2 cup pitted dates, soaked (about 8-10)
1/3 cup cocoa powder
1/2-3/4 cup plant-based milk
1 teaspoon pure vanilla extract
pinch sea salt (optional)
1/2 cup melted vegan chocolate chips (for the pie only)

‍ Directions

Place the sweet potatoes, soaked and drained dates, cocoa powder, milk, vanilla, and sea salt to a blender or food processor and blend on high until very smooth. If necessary, you can add a little more milk if you are having trouble blending the mixture. It may take a while, and you may need to periodically stop and start your blender or processor to help it along with a spatula. The final product should be smooth and creamy.
Pudding Pops: Place the mixture into popsicle molds and freeze 6-8 hours. To remove the popsicles from the molds, briefly run warm water over the molds for 15-20 seconds to defrost and loosen.
Pudding: Transfer the pudding to a bowl and serve topped with your choice of fruit, unsweetened coconut flakes, chocolate shavings, and/or chopped nuts.
Chocolate Pie: Turn this pudding into a chocolate pie by adding 1/2 cup of melted vegan chocolate chips to the blender. This will help the pie set properly. Use the crust recipe from the Key Lime Pie. Refrigerate for 2-3 hours and serve.