Satisfying and creamy with the perfect balance of sweet and sour, this raw key lime pie is even better than its original version.
1 cup (150g) dates, soaked overnight
¾ cup (70g) raw coconut flakes, unsweetened
1 and ½ avocado, peeled and pitted
¾ cup (60g) meat of young coconut (that’s how much I got from one coconut, if you get less than that, use more avocado instead)
¼ cup (75g) raw agave (or another liquid sweetener of choice)
2 tablespoons lime juice