Raw Key Lime Pie

Crust:

½ Cup shredded unsweetened coconut

1 cup date honey

1 cup walnuts

  Filling:

1 cup raw cashews, soaked for 4-6 hours (or overnight), then drained

 3/4 cup full fat coconut milk, well shaken

1/4 cup coconut oil, melted

 3-4 large limes or 6-7 key limes (1 Tbsp zest, 1/2 cup juice)

  1/2 cup date honey (depending on preferred sweetness)

Crust Instructions

1    1.    Combine coconut and walnuts to a blender or food processor and pulse until well mixed.

2    2.    Place mixture in bowl and add date honey.

3    3.    Press mixture evenly into a pie pan and place in freezer

Filling Instructions

1.  Add all filling ingredients to a blender and blend on high (or liquefy) until creamy and         smooth. Taste and adjust flavor as needed, adding more lime zest/juice for more tart, or more agave for added sweetness.

2. Pour over frozen pie crust

3. Freeze for 2-4 hours or until firm. Remove from the freezer for 10-15 minutes to thaw before serving. Will keep covered in the freezer for up to 2 weeks.