This refreshing and creamy pie is highly statisfying. It’s raw (alive!), grain – free, sugar – free, high in healthy fats and full on with fiber. The pie filling can also be eaten as a pudding all on it’s own and is excellent with fresh fruit.
Ingredients
Crust
1 cup raw pecans
1 cup raw cashews
2 T lime zest
1 c Medjool dates, soaked overnight
Filling
5 very ripe avocados
1 – 2 T *pure* maple syrup
3 T *fresh* lime juice
2 T lime zest
1 t pure vanilla extract
Medjool date “soak water”
1/2 c medjool dates, soaked overnight
1/3 c unsweetened coconut flakes (+ a bit extra for garnish)
Preparation Method
Combine pecans, cashews + dates in a food processor, and blend into very small chunks (careful not to puree). Press into an a coconut greased 8″ glass pie plate. Set aside.
Combine the filling ingredients in a food processor (or blender) and blend until creamy and smooth. *I added about 1 cup of soaked date water to the filling as well. Taste test as you go to adjust sweeteness.
Pour the filling into pie plate and spread over the crust.
Chill in the fridge for at least 3 hours.
Spinkle with unsweetened coconut flakes + serve.
Note
I’ve experiemented a lot with this recipe; such as adding coconut flakes to the filling and ground cardamom in the crust.
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