This is a perfect end of summer dessert that manages to satisfy your sweet tooth without relying on processed sugar. The pie’s creamy filling uses avocados, which are high in monounsaturated fat and can help reduce bad cholesterol levels.
Avocados are also good sources of vitamins E and B as well as fiber. Coconut oil is also called for in this recipe. Among its many health benefits, coconut oil’s medium chain fatty acids can increase your metabolism and improve your immunity.
Prep time: 15 minutes
Servings: 8 – 12 slices
For the crust
- 1 cup pecans
- 1 cup almonds
- 6 medjool dates
- 1 tsp vanilla extract
- ½ tsp Celtic sea salt
For the filling
- ¾ cup lime juice (4 limes juiced+ raw coconut water)
- ¼ cup raw honey
- ¼ cup coconut milk
- 2 ripe avocados
- 2 tsp vanilla extract
- ½ cup virgin coconut oil
- Pinch of Celtic Sea salt
- ¼ cup coconut flakes for topping (optional)
- ¼ cup of cacao nibs for topping (optional)
- Place dates in a food processor and process until it becomes a paste. Add nuts and process until crumbly.
- Grease an 8X8 square pan or deep pie dish with coconut oil. Pat the mixture down into the dish to create a thick bottom crust.
- Blend all filling ingredients in a blender except for the toppings, until smooth. Pour into the dish on top of the crust
- Sprinkle the coconut flakes and cacao nibs on top
- Put pie in the freezer for at least 3 hours. Remove from freezer for an hour before serving to allow softening. Garnish with fresh lime slices and fresh mint leaves.