Source: This recipe comes from "I Am Grateful" by Terces Engelhart
Ingredients
1 1⁄4 cup
macadamia nuts 1 1⁄4 cup
pecans 1⁄4 cup
finely chopped dates (well-packed) 1⁄4 teaspoon
vanilla 1⁄8 teaspoon
salt 3⁄4 cups
fresh lime juice 1 cup
avocado 1⁄2 cup
agave nectar 1⁄3 cup
+ 2 tablespoons coconut milk 1⁄2 teaspoon
vanilla 1⁄8 teaspoon
salt 2 tablespoons
lecithin 1⁄2 cup
+ 1 tablespoon coconut butter (raw and unscented) 1
lime (thinly sliced)Yields:
Instructions
TO MAKE THE CRUST: Grease a 9" pie pan with coconut oil. 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 dough sticks together. Press crust into the 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. (Recipe♦513)