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Coconut-Lime Pie

What you need: 

Crust
1c peanuts
5 to 6 deglet noor dates, pitted
1/2 tablespoon raw coconut oil

Filling
1 avocado
1 lime
Juice from 2 limes
4 honey dates, pitted
4 deglet noor dates, pitted
1/2 tablespoon raw coconut oil, melted
Pure water, as needed

Topping
Lime slices (from one of the above limes)
Shredded raw coconut

What you do: 

1) In the food processor, grind peanuts into a gritty, sandy, pulp. Add in a few dates. Pulse, and continue to add in dates and pulse until the crust dough becomes a sticky clump. With your hands, knead in the melted coconut oil until the mix becomes pliable and doesn’t stick to the pie pan when you press it in and try to lift it up. This may be more or less than 1/2 tablespoon oil. Press crust into the pie pan. Refrigerate until filling is prepared.
2) In a blender, combine avocado, dates, a little water, lime, and lime juice. Blend until a creamy consistency is reached. Pour in coconut oil and pulse. Pour mixture into the pie pan with the crust. Freeze for up to 2 hours or until a meringue consistency has been reached.
3) Garnish with lime slices from the lime used for its juice and sprinkle the shredded raw coconut on top!
Optional: When plating, drizzle with agave nectar for those with an especially sweet ‘sweet tooth’!
Source of recipe: I created this recipe!

Preparation Time: 
15 minutes, Cooking time: chill 2 hours
Cooking Time: 
chill 2 hours
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

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