Key Lime Pie

Raw Key Lime Pie

Filling:
    2 avocados
    2 tablespoons lime juice
    1/2 cup coconut oil
    2 tablespoons agave or other sweetener

Crust:
    1/2 cup almond pulp/flour
    1/2 cup dates (not soaked)
    pinch salt
    pinch cayenne (or nutmeg)

Directions:
1. Lightly oil a muffin tin (springform could work if you doubled the recipe). Blend the filling ingredients until smooth.

2. In processor, combine crust ingredients until fairly smooth, no big chunks of dates.

3. Press crust into prepared muffin tin. Spoon in filling. 

4. Freeze 1-2 hours. 3-4 hours gets it hard like ice cream cake. If that happens, set out for 5 minutes before eating.
Makes: 2-4 servings, Preparation time: 10-15 minutes

Recipe submitted by  Jo from her food blog.