INGREDIENTS:
Crust
¾ cup shredded unsweetened coconut
¼ cup almond flour
½ tsp lime zest
⅛ tsp sea salt
1 tsp lime juice
½ cup chopped dates
Filling
2 medium/large avocados
4 Tbsp pure maple syrup
2 Tbsp raw unfiltered honey
½ cup lime juice
1 tsp vanilla
few drops of stevia (to taste)
5 Tbsp melted coconut oil
4 Tbsp melted raw coconut butter
lime zest (to taste)
DIRECTIONS:
Crust
In a food processor, combine the coconut, almond flour, zest, and sea salt. Chop coarsely. Add lime juice and dates and process until it sticks together. Scoop into pie tin and flatten with a spoon or your fingers. Place in fridge until ready to add filling.
Filling
Blend avocados, maple syrup, honey, lime juice, vanilla, and stevia until smooth and creamy. Add the coconut oil, coconut butter, and lime zest. Blend. Add more zest if you want more flavor. Pour over crust. Refrigerate until firm or about 8 hours.
