7 day vegan challenge: Key Lime pie in a jar recipe
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MAKES TWO TO FOUR PORTIONS
Ingredients
*2 avocados
*200 g coconut yoghurt
*2 tablespoons maple syrup
*1 teaspoon vanilla paste
*zest and juice of 4 limes
*1 handful of raspberries
For the crust
*100 g ground almonds
*25 g raw, shelled pistachios
*25 g desiccated coconut
*2 tablespoons coconut oil
*3 medjool dates, pitted
Method
1. Peel and pit the avocados, chop the flesh and put it in a blender.
2. Add half of the coconut yoghurt, the maple syrup, vanilla paste and lime zest and juice.
3. Blitz until smooth and creamy, then set aside.
4. To make the crust, add all the ingredients to a food processor and pulse until it has a crumble-like texture.
5. To assemble, put a layer of crumble in the bottom of 2–4 glass jars, then add a layer of avocado and a few raspberries.
6. Repeat the layers, finishing with a dollop of yoghurt and few raspberries.
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Extracted from 7 Day Vegan Challenge by Bettina Campolucci Bordi (Hardie Grant, £15) Photography © Nassima Rothacker