Crust
2 cups shredded coconut, unsweetened
1 cup almond flour
1 lime, finely zested
¼ cup date paste (5 pitted, dried dates)
Filling
1 cup coconut oil, melted
3 ripe avocadoes, peeled, pitted, cut in half
6 limes, finely zested and juiced
2/3 cup agave syrup
2 teaspoons vanilla
- To make date paste, soak 5 pitted, dried dates in hot water for at least 1 hour. Drain and process in a food processor to make a paste.
- To make crust, place almond flour, coconut, zest from 1 lime, and date paste in the bowl of a food processor and pulse until combined. Press mixture into a 9 inch pie pan or tart pan.
- For the filling, add juice and zest of remaining limes, agave syrup and vanilla to a blender. With machine running, alternately add avocado and coconut oil and blend well. Pour into prepared crust and chill overnight.
