80g (1/2 cup) shredded coconut
100g (2/3 cup) dates, soaked for 1 hour and chopped
60mL (1/4 cup) agave syrup
20mL (1 Tbs) extra virgin olive oil
800g (4 medium sized) avocados
200g (1 cup fresh) coconut meat
200mL (3/4 cup) lemon and/or lime juice
100mL (1/3 cup) coconut oil
100mL (1/3 cup) agave syrup
5mL (1 tsp) pure vanilla
Zest of one lemon or lime
Pulse all ingredients together in a food processor until a sticky, rough dough has formed.
Press into pie dish to form a crust for the pie.
Remove skin and pips from avocados.
Pour all filling ingredients into the food processor and pulse until smooth then pour or spoon into the pie dish.
Top with a few slices of lemon or lime.
Photo Credits: ORGANIC FUSION' BY AMANDA BATTLEY, PUBLISHED BY BUDDHA SOUL