Raw Key Lime Pie

For the base:
In a saucepan over low heat, slowly melt the coconut butter and coconut oil, until fully melted.

Place the dates, cashew nuts, coconut flakes and almonds into a food processor and process until coarse. Add the coconut oil and coconut butter to the mix and process until you have a sticky, crumbly mixture.

Into a dish (26.5cm x 26.5cm), press the mixture firmly down and place in the freezer whilst you prepare the filling.

For the filling:
Peel and pit the avocados and place them in a food processor with lime juice, raw honey and coconut flour. Process until smooth and thick. Take the cans of coconut milk from the fridge and open carefully but do not shake them. The cream should be at the top of the tin and you should be able to scoop it out into a separate bowl.

Whisk the coconut cream with a hand mixer until thick and stiff. If after 2 minutes it has not stiffened then add 1 tablespoon of coconut flour and mix again.

Combine avocado mixture from the food processor into the bowl of coconut cream and continue with hand mixer until fully combined (you should try a taste to make sure it is sweet enough for you and that there is enough lime); add more to taste.

Take the base out of the freezer and pour filling on top. Spread evenly. Place back into the freezer for at least 2-3 hours until the dish is fully firm. Then transfer to the fridge until time to serve.

This will keep in the refrigerator for up to 5 days.