This raw dessert is always a crowd-pleaser—especially when the crowd finds out that its good for them! It is a stunning dish to bring to outdoor festivities in the summer. The avocado provides a decadent, creamy texture, while the lemons and limes provide a tart, yet sweet finish.
For Basic Nut Crust:
¾ cup raw almonds
¾ cup raw walnuts
½ cup coconut flakes
1 cup pitted and chopped medjool dates 1 tablespoon coconut oil, melted
For Pie Filling:
2 lemons, squeezed
3 limes, squeezed
* Combined lemon / lime juice should measure ¾ cup total
1½ cups ripe avocado
½ cup raw, local honey
1/8 teaspoon salt
½ teaspoon vanilla
½ cup melted coconut oil
2 tablespoons sunflower lecithin granules
strawberries for garnish
Place ingredients in a food processor and pulse to combine until the mixture sticks together and the dates are well fused. Press into 9-inch glass pie plate.
For Pie Filling:
Place all ingredients in food processor, and combine until smooth. Pour filling into crust. Decorate with fresh strawberries. Cover with plastic wrap and refrigerate overnight (minimum 6 hours).
About Contributor Diane Hoch: Diane Hoch is a Certified Nutritional Health Counselor, Natural Foods Chef and Entrepreneur, leading the food evolution of the healthy family – one kitchen at a time. She is the CEO and Founder of The Food Evolution, a nutrition and cooking center designed to teach people how to create delicious and nutritious “whole foods” for themselves and their families. Diane also provides one-on-one nutritional counseling, available via phone, Skype, or in person to offer personal attention and support in your quest for vibrant health.