Key Lime Pie

I have to give credit to Raw Model, Anthony Anderson for the basic recipe for this one! I doubled the recipe and made a couple of modifications.

Crust
1/2 cup nuts (I used Brazil nuts which were amazing in this recipe)
1/2 cup dates

Filling
2 avocados
1/3 cup of coconut oil,
1/4 cup lime juice (I used lemon and it was WONDERFUL - and alkalizing too!)
1 tbsp lecithin
1/4 cup agave
1/2 - 3/4 cups water
pinch sea salt

In food processor or blender combine nuts and dates to make crust. The consistency should be pretty chunky, I really enjoyed this crust. I divided the crust and pressed into four 3" metal biscuit cutters on a glass pie dish. You could also use mini spring form pans or make one larger pie.

Blend all ingredients for filling except water - adding gradually as needed to make it a cake batter consistency. Pour into pans and freeze for a couple of hours to set.

I froze mine overnight then used a sharp knife to separate the sides from the biscuit cutters and they popped right out. I then allowed them to thaw in the fridge for several hours before serving. They would, of course, thaw faster if you left them out on the counter.