Ingredients:
Filling:
4 1/2 ripe avocados
1/2 cup maple syrup
2/3 cup freshly squeezed lime juice
zest of 2 organic limes
a few slabs of young coconut meat (optional) or
1 Tablespoon or so coconut oil, melted (optional) **
large pinch of salt
dash of vanilla
Hazelnut and Pecan Pie Crust:
1/2 cup of filberts (hazelnuts), finely chopped
1/2 cup of pecans, finely chopped
2 Tablespoons agave nectar, honey or maple syrup
1 Tablespoon coconut oil, melted
1 1/2 teaspoon cinnamon
dash of vanilla
pinch of nutmeg
pinch of salt
Directions:
Filling:
Combine all ingredients in a good blender or food processor, blend until creamy and smooth.
Crust:
Combine chopped nuts, cinnamon, nutmeg and salt in a bowl. Whisk together melted coconut oil, agave and vanilla, add to nut mixture. Press into pie plate. Bake about 10 minutes at 350 degrees Fahrenheit. Allow to cool completely before adding pie filling.
Pour into filling into pie crust, and serve immediately topped with a little bit of toasted coconut or rice whipped cream, yum!
If you want it to firm up a bit before serving, let it sit in the refrigerator for a little while before serving.
** If you are adding the coconut oil be sure it is melted, then as everything is blending pour it in a constant stream. Let the pie chill for a bit as the coconut oil will solidify and help the pie to be a little thicker.
