Ingredients
Directions
Make the crust: Add pecans through ⅛ tsp (optional) salt to a food processor.
Blend until the pecans and dates are completely incorporated.
With a spatula, scoop the mixture into a pie dish and spread out evenly with a spatula or clean hands.
Make the filling: Add all of the filling ingredients, including the date paste, to a food processor.
Process until the avocado is completely blended and the filling is smooth and creamy. Taste for additional ingredients (date paste for sweet or lime for tart).
Add the filling to the pecan crust and refrigerate for 1–2 hours.
Top with additional coconut flakes or lime zest if desired.
Chef's Notes
Substitutions
In place of pecans for the pie crust, try walnuts or sunflower seeds.
Substitute half of the amount of coconut cream with more avocado. You may need a little more date paste sweetener.
If you can find key limes, use them. If not, then regular limes work well, too!
Toppings
Top with your favorite sweet cashew cream.
Add whole fruit slices.
Sprinkle with lime zest.
Prep Ahead
Prepare the crust ahead of time and store, covered, in the refrigerator for up to 7 days or in the freezer for up to 30 days.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 30 days.
Ingredients
Directions
Make the crust: Add pecans through ⅛ tsp (optional) salt to a food processor.
Blend until the pecans and dates are completely incorporated.
With a spatula, scoop the mixture into a pie dish and spread out evenly with a spatula or clean hands.
Make the filling: Add all of the filling ingredients, including the date paste, to a food processor.
Process until the avocado is completely blended and the filling is smooth and creamy. Taste for additional ingredients (date paste for sweet or lime for tart).
Add the filling to the pecan crust and refrigerate for 1–2 hours.
Top with additional coconut flakes or lime zest if desired.
