Key lime bright

I decided to welcome the warmer weather and signs of spring with some creamy key lime pie...with none of the cream.

 Recipe:

Crust -
1 C pitted dates
1 1/4 C raw almonds
1/2 walnuts
1 C shredded coconut
2 eggs

In a food processor, blend dates, almonds, walnuts and coconut. Once all the ingredients are blended, slowly pulse in the eggs until it creates a sticky dough. In a greased pie dish, push the dough evenly until it covers the pie dish. Bake at 350 for 10-15 minutes until the crust is cooked through and crispy.













Filling-
zest of 3 limes
juice of 3 limes (about 1/2 C of lime juice)
3 tablespoons maple syrup
2 tbsps coconut flour
3 eggs
1 C coconut milk

In a large bowl, whisk the coconut milk, lime zest, lime juice, eggs and maple syrup. Sift the coconut flour and then slowly whisk in the coconut flour until its well combined. Pour the filling into the baked pie crust and put the entire pie back into the oven at 350 degrees for 25-30 minutes. Put in the fridge over night and then enjoy!