RAW LIME AND AVOCADO PIE

New Zealand limes are in season and so are avocados. When you combine the two, you end up with a lucious, refreshingly, smooth pie which win you over!

It is also gluten free, refined sugar free, dairy free and yes Vegan!

Serves 10-12

Ingredients

Base

1 ½ cups raw cashew nuts

½ cup coconut desiccated

5  fresh dates

2 Tbsp rice syrup or pure maple syrup

1 Pinch Salt

Filling

1 ½ cups raw cashews,, soaked in cold water for 6-8 hours

2 medium avocados

3  limes juiced

2 limes zested

½ cup coconut cream

½ cup coconut nectar, rice syrup or pure maple syrup

2 Tbsp coconut oil, melted

1 pinch salt

Method

Line a 20cm spring form tin, lined with paper.

Begin by making the base.  Put all the ingredients for the base into the food processor

and processor until the consistency turns sticky and holds together.

Press the mixture firmly and evenly into the tin. Place into the freezer to harden.

Drain and rinse the cashews.  Place them into a blender or food processor along with the

remaining ingredients. Blend until the mixture is silky smooth.  This is very important so keep blen

blending until this occurs.

Pour into the chilled base and return to the freezer until set.

Remove from freezer and let sit at room temperature for 10 minutes or until you can safely

cut it.  This pie will last in the freezer for month or two or in the fridge for one week.