Turn The Key Lime Pie

Gluten Free, Vegan, & Sugar Free Key Lime Pie. 

For the crust you will need;2.C.   Pitted Dates, soaked.

 

1½.C Cashews.
½.C.  Coconut Flour. 
¼.ts.  Sea Salt. 

I processed the dates and cashews in my Magic Bullet, and then mixed all of the ingredients together. 
You can definitely use a food processor instead.

Poor the sticky mixture into and 9" pie dish.
I used a 2" deep Pirex dish.
Oil your hands with a little grape seed oil, and have fun pressing it into the pan, about a ¼" thick.
Set aside.

For the filling you will need;

The Juice from 10 Limes.
4 large Hass Avocados. 
¾.C. Coconut Oil.
1.C.  Agave Nectar.

Add all ingredients to a food processor and blend until very smooth and creamy!!
It should have the same appearance and consistency as pudding.
Pour into the pie crust and refrigerate overnight. 

For the Toppings you will need;

1½.C.   Coconut Cream.
¼-⅓.C. Agave Nectar. 
¼.C.     Coconut Oil.
1.ts.     Vanilla Extract.
1-2.Tb. Lemon Juice.
⅛.ts.     Sea Salt.

Blend all ingredients together.
Be sure to taste before refrigerating. 
Mixture will thicken as it cools.

Before slicing into the pie, make sure it is firm to the touch.
The pie slices should hold their shape, but will soften more as they are left at room temperature.
Load a heaping spoonfuls or 2 of cream on top of your pie and enjoy.
It will keep in the refrigerator for more than 2 weeks.

Note:
Your first bite may be a little shocking, full of fresh lime flavor!
But by adding the cream to this recipe, it's made it taste better than store bought ice cream!!! 

Have fun and be sure to share the LUV......