Key Lime Pie

Key Lime at it's best

Cricket Lott

Crust Ingredients:

1 c dried unsweetened shredded coconut
1 c dry walnuts, or almonds (not soaked)
4-6 medjool dates
pinch of Himalayan rock salt

Filling Ingredients:

1-1/2 – 2 avocados
1-1/2 c soaked cashews (drained and rinsed)
¼ c lime juice
2 TBSP lime zest
1/3 c agave nectar or maple syrup
¼ tsp sea salt
2 tsp pure vanilla extract
half of a vanilla bean seeds scraped
¼ c coconut oil, liquefied


Crust Directions:

place the coconut, walnuts and salt in a food processor and process until your walnuts are broken down and slightly chunky
add dates one at a time while pulsing until the mixture starts to come together when squeezed
you should be able to see small flecks of dates
press into the bottom and up the sides of a 6 inch spring form pan, greased with coconut oil
place in the freezer to set while you prepare your filling

Filling Directions:

combine avocado, coconut, lime juice, lime zest, sweetener, salt and vanilla in a food processor or high speed blender and process until smooth about 2 minutes
on a lower setting, slowly add the coconut oil and process for another minute
pour the filling into the crust and place in the freezer to firm up about 2-3 hours