Author Notes
This is one of my favorite recipes published in "Food-Healing: Cooking with Qi: The Ultimate High-Phytochemical Cookbook," written by Jeff Primack, Anisa Taylor, and Steve Wood. —Romy
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Ingredients
- Crust Ingredients
-
1 cup
almonds or pecans
-
1/2 cup
walnuts
-
1/4 cup
coconut flour
-
2 cups
dates
- Filling Ingredients
-
4
avocados (optional 1 seed)
-
3/4 cup
lime juice (takes approx. 10 limes)
-
3/4 cup
maple syrup
-
1 cup
coconut oil
Directions
- Crust Ingredients
-
Add nuts, coconut flour and dates to blender, in that order. Pulse until dates mix in and blender stops blending smoothly, about 5-10 seconds.
-
Take out of blender and hand knead into a ball until consistency is like dough.
-
Press into a pie plate starting from the center working your way to the edges, until evenly spread throughout pan. You can use a fork to give it a pie crust look by pressing with the fork flat around the edges.
-
Optional, for a firmer crust, dehydrate crust for 2 hours at 110 degrees.
- Filling Ingredients
-
Add lime juice, maple syrup, coconut oil and avocados into the blender in that order.
-
Pulse a few times to get it started and then blend 1 cycle on speed 10.
-
Pour into the pie plate and chill for 2 hours.
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