Cooking Instructions
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Step 1
Place
Unsweetened Shredded Coconut (1 cup)
, dry
Walnuts (1 cup)
and
Himalayan Rock Salt (1 pinch)
in a food processor and process until your walnuts are broken down, and slightly chunky.
Step 2
Add
Medjool Dates (4)
one at a time while pulsing until the mixture starts to come together when squeezed. You should be able to see small flecks of dates.
Step 3
Press into the bottom and up the sides of a 6-inch springform pan, greased with
Coconut Oil (as needed)
. Place in the freezer to set, and prepare your filling.
Step 4
Add
Cashew Nuts (1 1/2 cups)
that have been pre-soaked and drained into a food processor. Blend until cashews have a creamy texture.
Step 5
Slice
Avocados (1 1/2)
and add to the food processor along with
Sea Salt (1/4 tsp)
.
Step 6
Add in the zest and juice from
Limes (2)
and
Agave Syrup (1/3 cup)
.
Step 7
Add in
Pure Vanilla Extract (1/2 Tbsp)
and blend until smooth for about 2 minutes.
Step 8
On a lower setting, slowly add the
Coconut Oil (1/4 cup)
and process for another minute.
Step 9
Pour the filling into the crust, and place in the freezer to firm up, about 2 to 3 hours.
Step 10
Remove pie from pan gently.
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