Peach Icebox Pie
One half teaspoon of agave nectar is used per serving in this holy-wow icebox pie. The rest of the sweetness comes from natural sugar found mostly in dates and prunes. Because dates and prunes can vary in size and moisture, the measurements below can slight vary, or you can use a combo of dates and prunes (ideally, 6 dates and 12 prunes).
- 1 cup unsweetened coconut flakes
- 3/4 cup chopped pecans
- 8 - 20 pitted dates or prunes
- 6 peaches, skin removed and roughly chopped
- 1 ripe avocado, diced
- 1/4 cup plain Greek yogurt
- 1 tablespoon plus 1 teaspoon agave nectar
- 1 tablespoon lime juice
- 1 tablespoon chia seeds
- 7 mint leaves
- 1 pinch of salt
- In a food processor fitted with metal blade, process the coconut flakes and pecans together until the texture is similar to bread crumbs. Add 6 dates or prunes to the food processor and process until completely ground. Add one date or prune at a time until you are able to clump a tablespoon of the mixture together in your hand. If the mixture falls apart, return it to the food processor and continue to add 1 date or prune at a time and processing completely.
- Pour the mixture into a 9-inch deep dish pie plate and press it firmly and evenly on the bottom and up the sides of the pie plate. Place the pie plate in the refrigerator to set while making the filing.
- Clean the food processor bowl and blade to make filling. Process the peaches, avocado, and Greek yogurt together until smooth. Add the agave nectar, lime juice, chia seeds, mint, and salt and process until combined.
- Pour filling into the prepared pie crust. Use the back of a spatula to smooth out the filling. Place pie plate in the freezer and allow pie to freeze for 2 hours, then cover surface of pie with plastic wrap.
- Serve pie frozen and garnish with fresh mint if desired or even a small dollop of homemade whipped cream.
- Recipe by Karman Meyer, R.D., of The Nutrition Adventure.
Per serving: 310 kcal cal., 17 g fat (6 g sat. fat), 45 mg sodium, 8 g fiber, 31 g sugar, 5 g pro.. Percent Daily Values are based on a 2,000 calorie diet