Anti-inflammatory Vegan Key Lime Pie:

Crust:
1 cup unsweetened coconut, shredded
1 cup walnuts
1/4 teaspoon grey sea salt or pink rock salt
1/2 cup Medjool dates, pitted

Place the coconut, walnuts, and salt in a food processor with an “S”-blade. Blend until coarsely ground. Add the dates and process until the mixture resembles bread crumbs and begins to stick together. Press ingredients into the bottom and sides of a 9-inch (23 cm) pie plate by packing the crumbs with the back of a spoon or your fingers. Place the crust in the freezer for 15 minutes.

Filling:
3 firm avocados
3 tablespoons lime juice
1 teaspoons ime zest
1/2 cup raw honey
pinch grey sea salt or pink rock salt

Process all ingredients in a food processor with the “S”-blade until smooth. Pour the filling into the pie crust.  Garnish with fresh slices of kiwi fruit or extra-thin slices of lime.

NUTRITION FACTS:
Servings: 12
Amount Per Serving:
Calories: 340 cal
Fat: 24.0 g
Sodium: 57 mg
Carbohydrates: 27.8 g
Fiber: 8.6 g
Protein: 5.7 g