EQUIPMENT
High speed blender / Food processor / 7” Spring form pan

CRUST
1 cup raw walnuts
1 cup raw pecans
7 pitted mejool dates
1 cup gluten free oats
1 tbsp buckwheat groats
¼ cup shredded coconut
pinch of Himalayan salt

FILLING
½ medium avocado
1 cup soaked raw cashews
¼ cup lime juice
¼ cup virgin coconut oil
¼ cup maple syrup
5 spinach leaves (for color)
¼ cup water

DIRECTIONS
-For the crust mix the ingredients in a food processor until crumbly. They mixture should be crumbly but able to hold when taking a handful.
-Take a hand full of crumble and press down firmly into your spring form pan. Keep repeating until the entire pan is covered including approx. 2” up the sides.

-For the filling, blend all ingredients in a high speed blender until smooth and creamy. You will need to use the tamper to mix smoothly!
-Pour the filling into the pan and use a spoon to even the surface
-Decorate with some coconut flakes and lime zest
-Set in the freezer for at least 3 hours
-When serving, pop the pie out of the spring form pan and place in fridge for 1 hour before slicing and serving.

“Become vegan. There’s cruelty involved even with the honey.” – Sri Dharma Mittra in Yoga Wisdom