This is one refreshing and creamy pie. 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

  1. 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.
  2. 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.
  3. Pour the filling into pie plate and spread over the crust.
  4. Chill in the fridge for at least 3 hours.
  5. Sprinkle with unsweetened coconut flakes + serve. 
  6. Note – I’ve experimented a lot with this recipe; such as adding coconut flakes to the filling and ground cardamom in the crust.