Coconut Avocado Lime Pie

We kept a greener kitchen for January and avocados helped:) Here is a crossover recipe to next month to say thanks for all the great choices we have available at the food store. This sweet treat combines January's avocados with February's limes and some wonderful coconut (which is listed in Clean Eating Magazine's 20 most powerful foods as great brain fuel!) - to remind us summer is coming back.
Cooking time/temp: 
45 minutes - no 'cooking" required.
Ingredients: 

Filling:

2 avocados

2 tbls fresh squeezed lime juice

1/2 cup coconut oil

2 tbls 'raw' honey

 

Crust:

1/4 cup coconut shreds

1/3 cup almond flour

1/2 cup unsoaked dates

1/4 tsp salt

Instructions: 

Blend filling ingredients together and put in fridge. For the crust, process dates, coconut shreds. almond flour and pinch of salt until almost smooth, yet still a little textured.

Line a small square baking pan with parchment paper and press the crust into it. Spoon in the filling and spread it evenly. Freeze for an hour and then let it stand on the countertop for 5 minutes before cutting it into squares. You could top it with lime zest and coconut flakes to make it even prettier.