Recipe credited to Primally Inspired as posted on the “Gluten Free For A Healthy Me” Facebook Page.

This is a delicious treat which caters to raw, grain-free, vegan and paleo eaters. It’s a ‘sometimes’ food as it’s still high in calories.

Ingredients for Crust:

• 2 tablespoon coconut butter
• 6 Medjool dates
• 1 cup toasted almond slices
• ½ cup unsweetened coconut flakes
• ½ teaspoon vanilla extract
• pinch of salt
  

Ingredients for Filling:

• 2 ripe avocados
• ¾ cup fresh squeezed lime juice
• ⅓ cup maple syrup
• 1-2 tablespoon coconut flour
• 2 cans of full fat coconut milk, refrigerated over night

Instructions for Crust:

1.  Slowly melt coconut butter over low heat
2.  In the meantime, pit and cut dates into small pieces and place in food processor; process for 1-2 mins
3.  Add almond slices and coconut flakes and process again for about 1-2 minutes
4.  Finally, add coconut butter, vanilla extract and salt and process until you have a sticky, crumbly mass
5.  Press crust into pie dish and refrigerate

Instructions for Filling:

1.  Peel avocados and place in food processor together with lime juice, maple syrup and coconut flour and process until smooth and thick
2.  Carefully remove coconut milk from refrigerator (don’t shake!), open coconut milk cans and scoop out cream that has accumulated at the top into a separate bowl (you won’t need the coconut milk for this recipe; I recommend making a smoothie with it!)
3.  Whisk with a hand mixer until thick and stiff; until it resembles regular dairy whipped cream (see notes)
4.  Add avocado mix to coconut cream and continue with hand mixer until well incorporated
5.  Pour filling into pie dish and place in freezer for 2-3h or until the centre is firm
6.  Transfer to refrigerator and chill for another 2h before serving
7.  Keep refrigerated

(Recipe thanks to Primally Inspired)