Key Lime Pie

Crust:
1 cup almonds, soaked overnight and dehydrated or unsoaked
2 cups pecans, soaked overnight and dehydrated or unsoaked
1 cup dates, soaked until soft
1 Tbsp purified water
pinch sea salt
pinch black pepper

Blend ingredients in a food processor fitted with S blade until dough forms and starts to clump together.  Place mixture into pie pan and press evenly.  Freeze finished pie crust while making filling.

Filling:
flesh of 3 young coconuts
2 large avocadoes
juice of 4 limes
juice of 2 lemons
zest of 1/2 lime
1 Tbsp cold pressed coconut oil
1/4 cup raw agave nectar
2 tsp pure vanilla extract
1/4 tsp sea salt
2 Tbsp flax powder mixed with 1-2 Tbsp purified water

Place flax powder in a small bowl and mix with water.  Let it soak while you're preparing the rest of the ingredients.  Place the rest of the ingredients into a vitamix blender and blend until smooth.  Add the flax mixture and blend well.  Pour into pie crust and chill pie overnight.  Garnish with some lime slices just before serving.  This was another hit with my family at a recent birthday party :-)

from Excalibur Dehydrator recipe book