This Key Lime Pie is very refreshing and therefore perfect for a summer treat. This recipe makes a sweet and sour pie that is very light and takes you to the Florida Keys in no time.
Melt coconut butter (if not liquid already) in a simple double boiler.
Add almonds to a food processor together with pitted dates and shredded coconut and process for a minute or so.
Add melted coconut butter, vanilla and salt. Process once more until the mixture is sticky and crumbly.
Press crust into pie dish (e.g. spring form) and refrigerate.
Add avocado pulp, lime juice and maple syrup to food processor and mix until smooth. If it ends up being too runny, add 1-2 tbsp coconut flour and mix once again. (You could also do this with a hand mixer.)
Open coconut cans carefully (without shaking them too much) and spoon out the cream that has accumulated at the top into a bowl. Whisk with a hand mixer until stiff and thick (and thereby resembles regular whipped cream).
Add avocado mixture to the coconut cream and fold in (with hand mixer) until well incorporated without over mixing. Pour filling into pie crust.
Place pie in the freezer for about 2 hours and transfer to the fridge for another hour before serving.
Keep the pie refrigerated at all times and take it out of the fridge right before serving.