Ahhhh, Summer. We all love a fresh slice of key-lime pie on a warm Summer day after a swim! Vegan cook Jill Fergus makes a mean mousse pie, so healthy that you can have it for breakfast. It gets better with some Anita’s Yogurt on top! Other secret ingredients include soaked cashews and avocados. Check out her recipe below. Thank you for sharing, @feedtheswimmers!

Key Lime Mousse Pie! This one is vegan and refined sugar free and so delicious, even my skeptical hubby gobbled it up! I whisked a touch of agave into @anitasyogurt coconut yogurt, and spread it on top for an extra treat! I adapted a great recipe from the @unconventionalbaker (congratulations on 75k!) I made some adjustments only because I was missing a few ingredients and had a spelt pie crust on hand (not gluten free). I used the zest from 3 large limes (I didn't have key limes), I juiced limes and one lemon to get to a touch more than 1/2 c juice, 1 heaping cup of overnight soaked raw cashews, 1/3 cup maple syrup, 1 tsp vanilla, 1/2 haas avocado, scant 1/4 cup virgin coconut oil and 1 scant Tbs xantham gum (which was a total experiment and happily gave it a mousse-like consistency!). Purée all ingredients (except the xantham gum) in a high powered blender until creamy, add xantham gum and blend until it thickens (less than a minute) add to prepared pie crust of choice and freeze overnight. Rather virtuous for a pie, so may just save a slice for breakfast! And, a prefect treat for developing athletes as its so nutritious 👊. #feedfeed #MadeWithKitchenAid @CA_avocados #caavocadomonth #gotogether #letscookvegan

A photo posted by Jill Fergus (@feedtheswimmers) on