Avocado Key Lime Cup

5 from 3 votes
Avocado Key Lime Cup

Are you looking for a delicious and nourishing gluten-free and vegan dessert? Look no further than this amazing recipe for a zesty key lime cup! And guess what? The secret to its creamy texture is avocado! It creates a smooth and silky filling that’ll make your taste buds dance with joy.

Avocado Key Lime Cup

Avocado Key Lime Cup

A zesty, gluten-free, and vegan dessert with a creamy avocado filling. A perfect blend of nourishment and taste in a cup.
Prep 10 minutes
Total 10 minutes
Servings 4 cups

Ingredients

  • 1.5 cups (354.88 g) almond flour
  • 1 cup (147 g) Medjool dates - pitted
  • 2 tbsp coconut flakes
  • 1 avocado
  • 1 cup (236.59 ml) vanilla oat yogurt
  • 3 lime juiced
  • 1.5 tbsp monk fruit
  • 4 tbsp dairy-free yogurt
  • lime zest - for serving

Instructions

  • Soak the dates in boiling water for 20 minutes, then drain.
  • Add the almond flour, drained dates, and coconut flakes to a food processor. Process until a dough-like consistency is achieved.
  • In a blender, combine the avocado, vanilla yogurt, lime juice, and monk fruit. Blend until you achieve a smooth and creamy texture.
  • Divide the date dough into 4 glasses. Top each with the avocado lime cream, a spoonful of yogurt, and a sprinkle of lime zest. Serve and enjoy your Avocado Key Lime Cup.
Nutrition Information

Per Serving/Portion

Calories: 435 kcalCarbohydrates: 40 gProtein: 11 gFat: 30 gSodium: 14 mgFiber: 10 gVitamin A: 4 IUVitamin C: 13 mgCalcium: 147 mgIron: 2 mg
Your creations

Straight from your kitchens.

Snap a photo in the comments on any recipe. We love to see it! Here’s what the community has been cooking recently.

4 baes shared a photo this week
Sally's Easy Vegan Savory Oats (15-Minute Breakfast Idea) Easy Vegan Savory Oats (15-Minute Breakfast Idea) Sally ★★★★★ Hi Sara! I've been following your recipes for quite some time now, and I really appreciate how simple they are to follow…
Nicole's Gluten-Free Seeded Bread Gluten-Free Seeded Bread Nicole ★★★★★ I didn’t think I could pull this off. I surprised myself after making your red lentil quinoa wraps. but I wasnt confident…
Vivienne's 10-minute High-Protein Romesco Pasta (Vegan and GF) 10-minute High-Protein Romesco Pasta (Vegan and GF) Vivienne ★★★★★ I don't do well with tofu so I dried steaming parsnip. I put the same weight of parsnip as stated in the…
Natursha's Vegan Zuppa Toscana (Healthy Tuscan Soup) Vegan Zuppa Toscana (Healthy Tuscan Soup) Natursha ★★★★★ Absolutely delicious xx thank you for the recipe.
Randi's Buckwheat Bread (1 Ingredient, Gluten Free) Buckwheat Bread (1 Ingredient, Gluten Free) Randi ★★★★★ I made the bread last night and let it cool on the counter overnight as it was quite late! When I slice…
Haley's Vegan Zuppa Toscana (Healthy Tuscan Soup) Vegan Zuppa Toscana (Healthy Tuscan Soup) Haley ★★★★★ This was SO good! I used baby bella mushrooms because that’s all they had at the store this weekend and it still…
Jacques Goudreau's High-Protein Marry Me Orzo High-Protein Marry Me Orzo Jacques Goudreau ★★★★★ Wow! Very good recipe! I forgot the vegetable broth so I added water and still this is absolutely great. Again, good work!
Nicole's Vegan Zuppa Toscana (Healthy Tuscan Soup) Vegan Zuppa Toscana (Healthy Tuscan Soup) Nicole ★★★★★ This o e has been on my “to make” list for a while and I finally got around to it. Delicious! So…
Rosemary Gabriel's Buckwheat Bread (1 Ingredient, Gluten Free) Buckwheat Bread (1 Ingredient, Gluten Free) Rosemary Gabriel ★★★★★ Please help! The first few times it was perfect and delicious and now this. I’m thinking it wasn’t as bubbly when it…
Jill's Festive Maple Salad Festive Maple Salad Jill ★★★★★ This was STUNNING. Sorry for the Instagram screen grab, it IS my account but I delete all my food photos once they're…
Jill's Sweet and Spicy Mediterranean Bowl with Mint Yogurt Sauce Sweet and Spicy Mediterranean Bowl with Mint Yogurt Sauce Jill ★★★★★ Gorgeous as always! I swapped the yoghurt for silken tofu. I also added pomegranate seeds and parsley, and I had to use…
Laura Pignataro's 10-minute High-Protein Romesco Pasta (Vegan and GF) 10-minute High-Protein Romesco Pasta (Vegan and GF) Laura Pignataro ★★★★★ Made this yesterday. It was delicious and easy to make. Thank you for sharing!
Bev's Erewhon-Style Kale & White Bean Salad Erewhon-Style Kale & White Bean Salad Bev ★★★★★ Great recipe - tasty and easy to prepare. I really appreciate that you include nutritional information for those of us who wish…
View all creations

Just leave a comment on any recipe and attach a photo

7 Comments

  1. Am wondering how the oat yoghurt is incorporated as it isn’t mentioned
    Thanks

    1. Hey Bec, the yogurt is added at step 4, just a little dollop at the top when serving 🙂 Hope you love it!

      1. Is there a substitute for the monk fruit as I cannot access it at all

        1. You can use sugar or maple syrup instead. You might need to add a little more, as monkfruit is usually sweeter. I’d start with the same amount as the recipe suggests and adjust to taste. Hope you love it!

  2. beautiful but does this turn brown pretty quickly? can you make it and store for a day or two? TIA!!

5 from 3 votes (3 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




The maximum upload file size: 5 MB. You can upload: image. Drop file here

You Might Also Like

search