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Paleo Chocolate Coconut and Lime Pie

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Prep Time 30 minutes
Total Time 30 minutes
Ingredients Method Notes

Ingredients
  

Crust
  • 1 ½ cups unsweetened coconut chips
  • ½ cup blanched almond meal
  • juice and zest of one lime
  • ¼ tsp sea salt
  • 1 cup medjool dates pitted
  • 2 tsp vanilla extract
  • ¼ cup ghee or coconut oil melted
Chocolate Layer
  • 3 oz unsweetened chocolate
  • 2 Tbsp coconut oil
For the Filling
  • 3 large ripe avocados about 2 cups
  • juice and zest from two limes
  • ⅓ cup maple syrup or honey
  • ¼ cup coconut oil melted
  • ¼ tsp sea salt
  • 1 tsp vanilla extract

Method
 

For the Crust
  1. In a food processor or heavy duty blender, blend all crust ingredients until well blended but a little chunky.
  2. Pat in to a greased 9" glass pie plate.
  3. Chill in freezer while moving to the next step.
For the Chocolate Layer
  1. Over a double boiler or a metal bowl resting over a pot of simmering water, melt the chocolate and coconut oil together. (You can add a tablespoon of maple syrup here if you think you might not like the deep rich chocolate flavour.
  2. Pour the chocolate over the cooled crust and swirl it around to cover all the surface area.
  3. Put it back in the freezer to cool completely.
For the Filling
  1. In a blender, blend all filling ingredients until smooth.
  2. Pour over solidified chocolate layer and chill for four to six hours.
  3. Serve with whipped cream if you're a rebel like me.

Notes

If there are leftovers, the top layer of avocado might discolour a small amount to a browner shade of green, but not to worry...it's still fantastic tasting. Make sure to cover tightly and consume within 48-72 hours.