Anti-Inflammatory Vegan Key Lime Pie

Anti-Inflammatory Vegan Key Lime Pie

from:Healthy Gourmet

Crust:
1 cup unsweetened coconut, shredded
1 cup walnuts
1/4 teaspoon pink rock salt or grey seas salt
1/2 cup Medjool dates, pitted

Filling:
3 firm avocados
3 tablespoons lime juice
1 teaspoon lime zest
1/2 cup raw honey
pinch pink rock salt or grey seas salt

Directions:

Crust:
Place the coconut, walnuts and salt in a food processor with an "S" blade. Blend until coarsely ground. Add the dates and process until the mixture resembles bread crumbs and begins to stick together. Press ingredients into the bottom and sides of a 9 inch (23 cm) pie plate by packing the crumb mixture with the back of a sponsor your fingers. Place the crust in the freezer for 15 minutes. 

Filling:
Process all ingredients in a food processor with the "S" blade until smooth. Pour the filling into the pie crust. Garnish with fresh slices of kiwi fruit or extra thin slices of lime. 

Chill in refrigerator before serving.

Nutritional information:
Servings: 12

Amount per serving:
Calories: 340
Fat: 24.0g
Sodium: 57mg
Carbohydrates: 27.8g
Fiber: 8.6g
Protein: 5.7g