Makes 10-12 servings


For the base:

23/4 cups almonds (about 14 ounces)

About 30 Medjool dates (about 1 pound, 5 ounces), pitted

2 tablespoons coconut oil

For the filling:

5 very ripe avocados

Juice of 3 limes

1 cup maple syrup

4 tablespoons coconut milk

1 more lime, to grate


For the base:

1. Start by making the base. Place the almonds into a food processor and blend for a minute or so until they break down into pieces (not as smooth as a flour, though).

2. Add the dates to the food processor with the coconut oil and blend again, until the dates have all been crushed and the mix is sticky.

3. Use a spatula to press the almond and date mix firmly into a 8 to 10 inch round cake pan - the base should be about an inch thick and very compact. Put the base aside while you make the filling.

For the filling:

4. Scoop the flesh out of the avocados, discarding the stones, and place all the flesh into your food processor. Add the lime juice, maple syrup and coconut milk and blend until the mix is totally smooth and creamy.

5. Pour the mix onto the base and place the cake tin in the freezer to set for about an hour and a half – you want it to be firm but not frozen.

6. Once you're ready to serve, grate the zest of the remaining lime over the top of the pie.


Make sure that the flesh of your avocados is really green. If they have brown spots in them, then your pie will look less vibrant green and more swamp color.

Per Serving (based on 12): 593 calories; 10 grams protein; 70 grams carbohydrates; 49 grams sugar; 37 grams fat; no cholesterol; 12 milligrams sodium; 14 grams dietary fiber.EndText