avocado key lime pieIngredients
For the crust:
1/2 cup figs or dates, chopped
1 1/2 cups almond meal
3/4 cup shredded, unsweetened coconut
1/4 cup nuts, chopped (I used pecans)
2 TB coconut flour
1/4 tsp salt
3 TB melted butter
1-2 TB honey
1 tsp vanilla

For the filling:

Zest from 3 limes
1/2 cup fresh lime juice (3 limes; Can use lime concentrate to make 1/2 cup)
3 TB unflavored gelatin
1 1/2 cups ripe avocado (2 1/2 avocados)
1/3-1/2 cup honey (to taste)
1/2 cup kefir or buttermilk
1/4 cup coconut oil
3 drops lime essential oil
1/8 tsp lemon extract

 

 

Directions
Preheat oven to 325 F. Soak dates in warm water. Combine dry ingredients in food processor or blender and chop coarsely. Chop dates. Add liquids to dry ingredients and mix until it sticks together. Pat into pie plate. Bake for 12-14 minutes.

Zest & juice limes. Heat lime juice in microwave for 1 1/2 minutes. Add gelatin and stir until smooth. Combine with remaining ingredients in blender and blend until smooth. Pour over crust and chill 4-6 hours