Chocolate-Avocado Lime Pie

Method

1. Line an 8-inch round cake pan with nonstick parchment paper and set aside.
2. Put the dates into a small bowl and soak for 10 minutes in enough warm water to cover. Drain and reserve the soaking water.
3. To make the pie crust, pulse the macadamia nuts, pecans, and Brazil nuts in a food processor for 10 seconds, then add the soaked dates and pulse again until everything is finely chopped. Add the agave nectar, soaking water, and coconut oil, then pulse again.
4. Press the mixture into the prepared pan and chill in the refrigerator for 2 hours, until firm.
5. To make the avocado filling, pulse the soaked cashew nuts in a clean food processor until you have a creamy puree. Transfer to a mixing bowl. Process the coconut meat to a paste, adding as little of the creamed coconut as necessary. Add the coconut to the mixing bowl.
6. Add the avocados to the processor with the lime juice, and pulse to a puree. Transfer to the mixing bowl. Stir in the rest of the creamed coconut, the coconut oil, and the agave nectar. Combine everything thoroughly.
7. Spread the filling over the firm crust and smooth the top. Chill in the refrigerator for another 2 hours.
8. Meanwhile, make the chocolate topping. Cream the cashew nuts as before and transfer to a small mixing bowl. Stir in the rest of the ingredients, reserving the coconut shavings for decoration.
9. When the filling is cool and firm, spread or pipe the topping over the pie. Decorate with the coconut shavings and chill until ready to serve.

Adapted from The Eat Raw Kitchen (Love Food). Ingredients and method only — the description and any notes above were written for VegBatch.