Key Lime Pie

4 May
Avocados were on sale so I bought 10.  I was debating what to do with them when my husband asked for my old Avocado Cheesecake Recipe.  I decided to make a raw cake instead.  I looked at my I Am Grateful book and found a Key Lime Pie recipe – but it required lecithin, agave syrup and cashews.  We didn’t have lecithin, we don’t use agave syrup – and our son has an adverse reaction to cashews.  So I just adapted the recipe and it turned out just fine.  It is really silky and light – not like the heaviness of cream cheese.  It is also much much better the day after you make it!  
Note: My husband liked it, but my son only liked the ‘green’ part.  I love it when my kid asks for food that is ‘green’.  I also love that this Key Lime Pie contains Avocados and Coconut
The Crust
In the food processor, process until it resembles crumbs:
1 1/4 cup macadamia nuts
1 1/4 cup pecans
1/4 cup dates (seed and soak them if yours are hard)
1/4 of vanilla bean, scraped
1/8 tsp salt
Press onto a greased (use coconut oil) 9″ pie pan.
The Filling
Place all in a Vita-mix or other blender and puree well:
3/4 cup lime juice
8 oz avocado
1/2 cup + 1 tbspn honey
1/4 cup + 2 tbspn coconut milk (puree fresh coconut juice and fresh coconut meat together)
1/2 of vanilla bean, scraped
1/8 tsp salt
1/2 cup + 1 tbspn coconut oil
Pour into prepared pie crust and refrigerate.
The Top
Puree in a Vita-Mix or other blender well:
1/2 cup coconut oil
1 cup coconut milk
1/4 cup honey
1 tsp lemon juice
1/4 of vanilla bean, scraped
pinch of salt
When filling is set, top with this mixture and place in refrigerator.  Top with lime, if you desire.  Allow flavours to come together at least overnight.
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