This “custard” has an insanely rich and silky mouthfeel born from a partnership between avocado (which also provides the natural green coloring) and tofu. The blend of fats released from the ground nuts and a bit of added coconut oil combined with the sugary moisture of the dates create not only a cohesive crust, but one that is deep in flavor and wonderfully crisp once chilled.  Get the Recipe: Mini Vegan Key Lime Icebox Pies
How to Make Chipotle Shrimp Cups
How to Make Ahi Sushi Cups
How to Make Vegan Mayo

You May Like