5 to 6 deglet noor dates, pitted
1/2 tablespoon raw coconut oil
Juice from 2 limes
4 honey dates, pitted
4 deglet noor dates, pitted
1/2 tablespoon raw coconut oil, melted
Pure water, as needed
Lime slices (from one of the above limes)
Shredded raw coconut
1) In the food processor, grind peanuts into a gritty, sandy, pulp. Add in a few dates. Pulse, and continue to add in dates and pulse until the crust dough becomes a sticky clump. With your hands, knead in the melted coconut oil until the mix becomes pliable and doesnâ€™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. Press crust into the pie pan. Refrigerate until filling is prepared.
2) In a blender, combine avocado, dates, a little water, lime, and lime juice. Blend until a creamy consistency is reached. Pour in coconut oil and pulse. Pour mixture into the pie pan with the crust. Freeze for up to 2 hours or until a meringue consistency has been reached.
3) Garnish with lime slices from the lime used for its juice and sprinkle the shredded raw coconut on top!
Optional: When plating, drizzle with agave nectar for those with an especially sweet â€˜sweet tooth!
Vabeachcg's ThoughtsBy 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!
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