No-Bake Vegan Avocado Key Lime Pie

Recipe by Mona Zavosh

Crust
12 vegan graham crackers
9 medjool dates, pitted
5 tablespoons triple-filtered coconut oil
1 lime, zested
1/2 teaspoon sea salt

Filling
1 cup raw cashews, soaked in 3 cups water overnight
3 medium avocados, about 14 ounces
3/4 cup fresh lime juice
1/2 cup plus 2 tablespoons maple syrup
1/4 cup plus 1 tablespoon triple-filtered coconut oil
1 tablespoon lime zest
1 tablespoon vanilla extract

Topping
1/2-3/4 cup coconut whipped topping, thawed in the fridge
2 tablespoons raw sliced almonds
1 lime, zested

Place all the crust ingredients into a food processor and pulse until you get a fine sand mixture. Press the crust into the bottom of a 10-inch springform pan. Freeze the crust while you make the filling.
Drain and rinse the cashews and place them into the food processor along with the rest of the filling ingredients. Run the food processor for 5 minutes. Stop the machine, scrape down the sides, and process again for 1 minute.
Pour the filling over the frozen crust and smooth out the top with an offset spatula. Freeze the pie for 4 hours or overnight.
Once the pie is frozen, top with the whipped topping, lime zest, and sliced almonds.
Allow the pie to thaw at room temperature for 20 minutes before slicing and serving. Enjoy this tart and creamy treat morning, noon, or night!