|A zesty summer pie with no oven required.|
|Makes approx. 8 slices |
Sweetness - 2/3
Difficulty - 1/3
3/4 cup almond meal
3/4 cup dried pitted dates
1/4 cup extra virgin coconut oil
1 1/2 cups raw unsalted cashews
1/2 cup extra virgin coconut oil
1/3 cup pure maple syrup
1/3 cup fresh lime juice
1 teaspoon fresh lime zest
coconut whipped cream
extra lime wedges
fresh mint, optional
To make the crust, add the almond meal and dates to your food processor. Pulse until the dates are broken down. Add the maple syrup and mix again into a sticky dough. Remove and press into the bottom of a 9" glass casserole or pie dish. Make sure that it is evenly distributed and covers the whole surface. You can smooth it out with the back of a spoon or spatula and press it to condense it more.
To make the filling, add the cashews to your food processor and blend into a coarse powder. Add the coconut oil, maple syrup, lime juice and zest. Use your rubber spatula to scrape down the sides of your processor on occasion. Blend until smooth and creamy. Remove from the processor and pour over the crust and smooth it out so it is even. Place in the freezer for a couple of hours to set.
When ready to serve, cut into slices, garnish with some coconut cream, lime wedges and fresh mint if you please and serve immediately. Store in the freezer.