Time of preparation: 40+ min
Difficulty: medium
For 24 cm pie mold
Ingredients for pie crust:
2 cups almonds
1 cup dates
3 tbs coconut oil
pinch of salt
1/2 tsp vanilla
water as needed
Soak almonds and dates overnight. Drain and wash the almonds. Drain the dates. Blend all the ingredients in a food processor until they form into a ball. Dough needs to be a little bit soft but still keep the shape. Transfer the dough onto the baking tray and spread it evenly, pressing the bottom and around the edges. Make sure the dough is firm and airy. Preheat the oven to 180°C and bake for 15 minutes until golden brown. If you want your pie to be completely raw, instead of baking, put the pie crust in the fridge for a few hours.
Ingredients for avocado lime cream:
170 g coconut blossom syrup
75 ml lime juice
Lime zest from 1 lime
100 g coconut oil
400 g ripe avocado
60 g coconut flour
1/2 tsp vanilla
Melt coconut oil and add it to the rest of the ingredients. Blend in the food processor until smooth. Add the batter onto the cold pie crust, decorate with strawberries, goji berries or fresh raspberries, coconut cream and rose blossoms. Cool it in the refrigerator until firm.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appétit.
