Raw Key Lime Pie Recipe:
For the Crust:
•1 cup unsweetened shredded dried coconut
•1 cup walnuts
•2 pinch sea salt
•6 medjool dates, pitted
Process all in food processor until it can be pinched together and hold.
Push the mixture evenly into the bottom of 6 mini tart pans OR a standard pie pan OR take a piece of saran wrap and lay it over a standard cupcake/muffin metal pan, then press the crust mixture into 8 different cupcake molds. Press it firmly and build a crust that climbs the wall of each cupcake mold. Put in the freezer for 30 minutes to firm up. Gently lift saran wrap and pop each mini pie crust out of the pan. Fill with key lime cream from recipe below.
For the Filling:
•1 1/2 cups mashed avocado (3 small)**
•3/4 cup fresh squeezed lime juice (regular limes or key limes)
•1/3 to 1/2 cup honey or maple syrup (or use stevia)
•1 pinch sea salt
•1/2 cup virgin coconut oil- melted
•zest from 1 lime
Blend together in a food processor. Taste test and adjust ingredients to your liking.
These mini pies can be kept in the fridge for a couple of days, or in the freezer for weeks. They freeze really well!