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Lime Avocado Pie

Celebrating 25 Years of Juice Plus+


  • 1 mug almonds (200g)
  • Approx. 15 Medjool dates (300g) pitted
  • 2 tbsp coconut oil                                            


  • 5 very ripe avocados
  • Juice of 3 limes (30ml)                                                          
  • 3⁄4 mug maple syrup (225ml)
  • 4 tbsp coconut milk (solid part)
  • 1 more lime to grate zest



  1. Start by making the base. Place the almonds into a food processor and blend for a minute or so until they break down into pieces (not as smooth as a flour though)                  
  2. Add the dates to the food processor with the coconut oil and blend again, until the dates have all been crushed and the mix is sticky.
  3. Use a spatula to press the almond and date mix firmly into a 20–25cm cake tin – the base should be about 2–3cm thick and very compact. Leave the base to one side while you make the middle.                                                                                                                                         

  1. Scoop the flesh out of the avocados, discarding the stones, and place all the flesh into your food processor.
  2. Add in the lime juice, maple syrup and coconut milk and blend until the mix is totally smooth and creamy.
  3. Pour the mix onto the base and place the cake tin in the freezer to set for about an hour and a half – you want it to be firm but not frozen!
  4. Once you’re ready to serve, grate the zest of the remaining lime over the top of the pie.