This pie is probably one of my favorite raw pies I have made so far and everyone who tries it agrees. The avocado gives the filling a nice light green color and super creamy consistency. If you like tart desserts, you will love this pie!
Crust:
- • ½ cup desiccated coconut
- • ½ cup rolled oats (or more coconut)
- • 1 cup macadamia nuts
- • ½ c dates
- • ¼ t salt
Filling:
- • 1 ½ cups avocado
- • 1 cup soaked cashews (drained)
- • ½ cup lime juice + 2 tbsp lime zest
- • ½ cup fruit sweetener (or agave)
- • pinch of sea salt
- • ½ teaspoon vanilla powder
- • ½ cup raw coconut oil (warmed to liquid)
- • 1/3 cup water to blend
Whipped Cream Topping:
- • 1 ½ cup soaked cashews
- • 3 tablespoon fruit sweetener (or agave)
- • ½ teaspoon vanilla powder
- • 1 T ground lecithin (optional)
- • ¼ cup raw coconut oil (warmed to liquid)
Start with the whipped cream, blend all ingredients on high until smooth. Pour into a flat container and place in the freezer for 2 hours until set, then transfer to the fridge until ready to use.
For the crust, process the coconut, oats, salt and macadamia nuts until fine. Add the dates and process until the mixture sticks together when pressed between two fingers. Press into a lightly oiled pie plate and place in the freezer while you make the filling.
Blend all filling ingredients on high until smooth. Pour filling into chilled pie crust and place in the freezer to set for 2 hours. Store pie in the fridge until ready to serve. Before serving, pipe whipped cream onto pie with an icing bag.
