Overview
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
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1 cup raw pecans
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1 cup raw cashews
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2 T lime zest
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1 c Medjool dates, soaked overnight
Filling
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5 very ripe avocados
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1 – 2 T *pure* maple syrup
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3 T *fresh* lime juice
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2 T lime zest
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1 t pure vanilla extract
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Medjool date “soak water”
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1/2 c medjool dates, soaked overnight
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1/3 c unsweetened coconut flakes (+ a bit extra for garnish)
Preparation Method
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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.
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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.
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Pour the filling into pie plate and spread over the crust.
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Chill in the fridge for at least 3 hours.
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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.
Experiment and find what version you like best!
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