Key Lime Pie

1 cup almonds

¾ cup pitted dates

Pinch of Himalayan pink salt (optional)

1 tsp ground vanilla beans or extract (optional)

Splash of water to help blend, if needed

2 ripe avocados

½ cup honey or maple syrup

⅓ cup fresh lime juice from about 2 large limes

1 tsp vanilla extract

⅛ tsp Himilayan pink salt

½ cup virgin coconut oil melted

Zest for garnishing

Pulse crust ingredients in food processor until sticky crumbles form.

Press into parchment lined 7" springform pan or pie dish. Set aside to prepare filling.

Rinse food processor & put in 2 avocados. Blend thoroughly. Scrape down the sides.

Add in lime juice, zest, syrup, vanilla & salt. Taste & adjust.

Stream in melted coconut oil.

Pour over crust.

Garnish with zest and lime slices.

Place in fridge for several hours to set. Enjoy!

Use a small 7" cheesecake springform pan. If you use a larger/normal size pan, your pie will be flatter, but still

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