Unsweetened Shredded Coconut (1 cup)
Walnuts (1 cup)
Himalayan Rock Salt (1 pinch)
in a food processor and process until your walnuts are broken down, and slightly chunky.
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.
Press into the bottom and up the sides of a 6 inch springform pan, greased with
Coconut Oil (to taste)
. Place in the freezer to set, and prepare your filling.
Cashew Nuts (1 1/2 cups)
that have been pre-soaked and drained into a food processor. Blend until cashews have a creamy texture.
Avocados (1 1/2)
and add to the food processor along with
Sea Salt (1/4 tsp)
Lime Juice (1/4 cup)
Limes (2 Tbsp)
Agave Nectar (1/3 cup)
Pure Vanilla Extract (1/2 Tbsp)
and blend until smooth for about 2 minutes.
On a lower setting, slowly add the
Coconut Oil (1/4 cup)
and process for another minute.
Pour the filling into the crust, and place in the freezer to firm up, about 2 to 3 hours.
Remove pie from pan gently.