• 1 1/2 cup raw almonds
• 4 medjool dates, pitted
• 2 tablespoon coconut oil
• 1 cup whole coconut milk (look for a brand that is BPA free and don’t cheat with low-fat)
• 3 organic eggs
• 1/2 cup lime juice, freshly squeezed
• 3 Tbsp brown rice malt syrup (or 2 Tbsp maple syrup)
• 2 tablespoons coconut flour

Directions:

Preheat the oven to 180 degrees.

1. In a high speed blender grind upthe almonds, dates, and 1 – 2 Tbsp of coconut oil until you get a nice crumble.  (If the crumb doesn’t hold when you squeeze it together add another date and a tsp of  oil).
2. Grease a standard size pie pan with coconut oil. Pour in the almond date crumble and press flat against the bottom and halfway up the edge.
3. Bake the crust in the oven for 5-10 mintues. When the crust is slightly golden remove it from the oven.
4. In a blender combine all the remaining ingredients: coconut milk, eggs,  lime juice, rice malt syrup and coconut flour.  Taste for your desired level of sweetness. Add more sweetener if necessary.
5. Pour the filling into the baked crust and bake for another 30-35 minutes or until the pie is set. The pie shouldn’t wiggle and giggle when you move it.
6. Store in the fridge for at least two hours before serving.
7. Pull out of the fridge to let warm up a little and to easily remove from the pie tin or dish about 20 – 30 minutes before serving.  (Or serve from the dish).

Notes

• If you don’t have limes, lemons can easily be substituted.
• Create mini pies the same way by using a small / mini muffin pan.

Inspired by http://www.thewholekitchen.com