Raw Coconut Lime Pie

2 cups almonds
raw and unsalted
1/8 tsp sea salt
1 whole lime
used for zest
5 whole Medjool dates
2 tbsp agave nectar
2 whole avocados
3/4 cup lime juice
freshly squeezed from around 4 limes
1 whole lime
used for zest
6 tbsp agave nectar
sea salt
a pinch
2 cans coconut milk
regular, full fat, and chilled well in the fridge
1 tsp vanilla extract
2/3 cup powdered sugar
  • food processor
  • standing mixer or hand mixer
  • 9" springform pan or pie pan
For the Crust
Pulse the almonds, salt, lime zest, dates, and nectar in a food processor, and mix until mixture sticks together well when pressed between your fingers. Place the almond crust into the springform pan or pie pan, and press firmly to make an even layer on the bottom and on the sides. Set this aside.
For the Filling
With a standing mixer, blender, or hand mixer, blend the mashed avocados, lime juice, lime zest, agave nectar, and sea salt. Mix until whipped and blended very well without chunks. Set aside.
To make the coconut whip, use only the cream at the top of the coconut cans that have been chilled. Place the coconut cream, vanilla and powdered sugar in a standing mixer (or large bowl if using a hand mixer). Whip for 1 or 2 minutes.
Using a rubber spatula or large spoon, gently fold the coconut whip into the lime avocado mixture until well incorporated.
Chill the pie in the freezer until firmed up. Always keep it in the freezer. It will not stay firm enough in the fridge (at least I don't think it will). Let chill overnight in the freezer, or for about 5 to 6 hours.
Cut a slice and let it thaw just a little for best results, about 5 or 10 minutes on the countertop. Garnish with a slice of lime.
source: Morgan from Little House of Veggies