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Key Lime Pie

This recipe comes from "I Am Grateful" by Terces Engelhart
Print Recipe
Course Desserts & Baked Goods
Servings 8 Servings

Ingredients
  

  • 1.25 cups macadamia nuts
  • 1.25 cups pecans
  • 0.25 cup finely chopped dates well-packed
  • 0.25 teaspoon vanilla
  • 0.125 teaspoon salt
  • 0.75 cup fresh lime juice
  • 1 cup avocado
  • 0.5 cup agave nectar
  • 0.333333 cup + 2 tablespoons coconut milk
  • 0.5 teaspoon vanilla
  • 0.125 teaspoon salt
  • 2 tablespoons lecithin
  • 0.5 cup + 1 tablespoon coconut butter raw and unscented
  • 1 lime thinly sliced

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)