Avocado Key Lime Pie
Rub the inside of a 9-inch pie pan with coconut oil.
In a food processor or powerful blender, pulse together almonds, dates, shredded coconut, vanilla extract, and salt until coarse and crumbly. Slowly pour in coconut oil as you continue pulsing. (You may need to scrape the sides of the food processor/blender to make sure everything is well integrated.) Once the ingredients are combined and beginning to stick together, your crust is ready. Use your fingers to press the crust into the prepared pie pan. Cover in plastic wrap and refrigerate while you prep the filling.
Place avocado, lime juice, coconut cream, coconut oil and maple syrup in a food processor or powerful blender. Blitz until mixture is creamy and smooth.
Scoop avocado-lime filling onto the pie crust. Smooth filling with the back of a spoon to make for a pretty top. Cover and refrigerate for at least 2-3 hours before serving, allowing time for the filling for firm up.
Serve with fresh lime zest and whipped coconut cream.
- 1 ½ cups raw almonds
- ¾, loosely packed, cup medjool dates (pits and stems removed)
- 1/3 cup shredded coconut
- 1 teaspoon vanilla extract
- Generous pinch of salt
- 2 tablespoons melted coconut oil