Dairy-Free Key Lime Mousse
DAIRY
FREE
PALEO
DIET
So light, smooth, and tangy with citrus, you’ll swear if you close your eyes you can hear the waves crashing onto the sandy island beach. This dessert gets its texture from avocados and bananas rather than dairy ingredients.
| Prep Time 20 minutes + 1 hour chill time |
Makes 2 cups mousse + 1 cup crust |
Serving Size ½ cup mousse + ¼ cup crust |
INGREDIENTS
½ cup walnuts, soaked and dried
½ cup unsweetened flaked coconut
2 medium ripe avocados, peeled and seeded
1 medium ripe banana, peeled
1 tsp. lemon zest (yellow only)
2 TB. fresh lemon juice
1 TB. lime zest (green only)
¼ cup fresh lime juice
1 tsp. organic pure vanilla extract
¼ cup raw honey
¼ tsp. sea salt
METHOD
1 In a food processor fitted with a metal chopping blade, or in a blender, pulse walnuts and coconut until they reach a crumb texture. (Or chop ingredients by hand with a knife.) Transfer mixture to a bowl, and set aside.
2 In the food processor or blender, process avocados, banana, lemon zest, lemon juice, lime zest, lime juice, vanilla extract, honey, and sea salt until smooth. (Or combine by hand with a fork or potato masher.) Refrigerate for at least 1 hour.
3 To serve, place ¼ cup crust mixture in the bottom of a cup or mug, top with ½ cup mousse, and repeat layers to fill. Store unused cups tightly covered in the refrigerator for up to 1 week or in the freezer for up to 1 month.
Variation
Dairy-Free Raspberry Avocado Mousse
Place 2 medium peeled and seeded ripe avocados, 1 frozen peeled banana, ¾ cup frozen raspberries, 1 tablespoon homemade coconut milk or homemade nut milk, ¼ cup raw honey, and 1 teaspoon fresh lemon juice in a food processer fitted with a metal blade, and process until smooth. Fill cups or mugs as directed with coconut walnut crumbs, and top with raspberry avocado mousse.
Dairy-Free Key Lime Mousse