Raw Lime Coconut Pie

By Fork & Beans
Yield 8 servings

Ingredients:

For the pie:

• 1/2 cup raw cashews, soaked for 4+ hours, drained
• 7 ounces coconut cream (1/2 a can)
• 1/4 cup nondairy milk
• 1/4 cup lime juice
• 1/2 cup unsweetened shredded coconut
• 3 tablespoons raw agave or maple syrup
• 2 tablespoons coconut oil, melted
• Zest of 1 lime

For the crust:

• 1 1/2 cup raw almonds
• 6 tablespoons coconut oil, melted
• Pinch of sea salt

For the topping:

• Shredded coconut

Method:

1. In a food processor, break up the almonds until it is a rough crumb/flour-like consistency.
2. Pour into a medium bowl and add the oil and salt until well-combined.
3. Pour onto a pie tin and form into a crust by patting down with your hands.
4. Freeze while you are working on the filling.
5. For the filling, place all of the ingredients into a high-speed blender with an S blade until completely smooth and thick. Adjust flavor for sweetness to preference. Pour on top of crust, coat with shredded coconut and chill in the fridge for several hours or in the freezer for 1 hour.
6. Enjoy!