Key Lime Pie

Source: This recipe comes from I am Grateful by Cafe Gratitude.

Ingredients

1 1⁄4 cups
macadamia nuts
1 1⁄4 cups
pecans
1⁄4 cup
finely chopped dates (well-packed)
1⁄4 teaspoon
vanilla
1⁄8 teaspoon
salt
3⁄4 cup
fresh lime juice
1 cup
avocado
1⁄2 cup
agave nectar
1⁄3 cup
coconut milk (plus 2 tablespoons)
1⁄2 teaspoon
vanilla
1⁄8 teaspoon
salt
2 tablespoons
lecithin
1⁄2 cup
coconut butter (plus 1 tablespoon, raw and unscented)
1
lime (thinly sliced)
Yields:
Servings

Instructions

TO MAKE THE CRUST

In the bowl of a food processor fitted with the "S" blade, process macadamia nuts, pecans, vanilla and salt until small and crumbly. Continue processing while adding small amounts of chopped dates until crust sticks together. Press crust into greased (with coconut butter) 9-inch pie pan.

TO MAKE THE FILLING

Blend all the ingredients except the lecithin, coconut butter and lime slices until smooth. Add lecithin and coconut butter, blending until well inncorporated. Pour filling into prepared crust and set in fridge or freezer for about an hour or until firm. Once set, decorate top with lime slices and serve.

 

Dietary Preferences: