Ingredients
Scale
- 2 ripe avocados
- 1/4 cup lime juice
- 1/4 cup honey
- 1 tablespoon coconut oil
- 1 1/4 teaspoons lime zest, divided
- 1/2 cup chopped pistachios
- 1/2 cup pitted dates (about 12 Medjool dates)
- 1/4 cup unsweetened shredded coconut
- Pinch of kosher salt
Instructions
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Make the avocado cream
Using an electric mixer, combine the avocado flesh, lime juice, honey, coconut oil, and 1/4 teaspoon lime zest. Mix until smooth and creamy. -
Prepare the crumble
In a food processor, combine the remaining lime zest, pistachios, dates, shredded coconut, and a pinch of salt. Pulse until the mixture becomes finely chopped and crumbly. -
Assemble the parfaits
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Add a heaping scoop of avocado cream to a glass or bowl.
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Top with a layer of pistachio-date crumble.
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Repeat the layers once more.
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Finish and serve
Optionally top with whipped cream for extra richness. Serve immediately or chill slightly before serving.
Notes
- Use very ripe avocados for the smoothest texture and natural sweetness.
- Add a splash of vanilla extract for extra depth.
- Substitute honey with maple syrup to make it fully vegan.
- Serve chilled for a firmer, more dessert-like consistency.
