5/5 - (2 votes)

Serves 8



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  • 250 ml (1 cup) dates
  • 250 ml (1 cup) pecans
  • 125 ml (½ cup) grated dried coconut
  • 5 ml (1 teaspoon sea salt)
  • 2 avocados
  • 60 ml (¼ cup) fresh lime juice
  • 60 ml (¼ cup) maple syrup
  • 5 ml (1 teaspoon) vanilla
  • 15 ml (1 tablespoon) lime zest
  • 15 ml (1 tablespoon) coconut oil


  1. In a food processor, blend the dates, pecans, grated coconut and salt until the mixture forms a dough ball.
  2. Place the dough in a pie plate. Press it and smooth out evenly to form the crust.
  3. Freeze the pie crust while preparing the filling.
  4. In the food processor, add the avocados, lime juice, maple syrup, vanilla, coconut oil and lime zest and blend to a smooth consistency.
  5. Remove the crust from the freezer and pour in the avocado filling.
  6. Once the pie crust has been filled, freeze for 4 hours. Remove from the freezer and leave at room temperature for approximately 15 minutes before serving. Garnish (optional): sprinkle the top with lime zest and arrange a few thin slices of lime.


It is possible to freeze the pie overnight, but it will need more time at room temperature before serving.