I created this recipe out of a need for something green for dessert for Christmas Eve dinner. Turns out this was the perfect idea! Tasty, quick, and easy as pie! Optional: When plating, drizzle with agave nectar for those with an especially sweet tooth!
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  • Yield

    4-6 servings
  • Equipment

Recipe Directions

CRUST

1. In the food processor, grind peanuts into a gritty, sandy, pulp. Add in a few dates.

2. Pulse. Continue to add in dates and pulse until the crust dough becomes a sticky clump.

3. With your hands, knead in the melted coconut oil until the mix becomes pliable and doesn’t stick to the pie pan when you press it in and try to lift it up. This may be more or less than 1/2 tablespoon oil.

4. Press crust into the pie pan. Refrigerate until filling is prepared.

FILLING

5. In a blender, combine avocado, dates, water, lime, and lime juice. Blend until a creamy consistency is reached.

6. Pour in coconut oil and pulse.

7. Pour mixture into the pie pan with the crust. Freeze for up to 2 hours or until a meringue consistency has been reached.

TOPPING

8. Garnish with lime slices from the lime used for its juice and sprinkle the shredded raw coconut on top!

Vabeachcg's Thoughts

By vabeachcg

I created this recipe out of a need for something green for dessert for Christmas Eve dinner.

Turns out this was the perfect idea!

Tasty, quick, and easy as pie!

Optional: When plating, drizzle with agave nectar for those with an especially sweet tooth!

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Comments

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no, no reason, but i did use pre-packaged raw shredded unsweetened coconut.

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Thanks, that's a neat recipe. I want to ask if there's a reason you don't include the flesh of the coconut in the filling ?

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1 vote
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Vote up!
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no, no reason, but i did use pre-packaged raw shredded unsweetened coconut.

Top Voted
1 vote
+
Vote up!
-
Vote down!

Thanks, that's a neat recipe. I want to ask if there's a reason you don't include the flesh of the coconut in the filling ?

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