| 9 | 15 | 444 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 8 |
| 1 cup | Tigernut flour |
| 14 date pitted | Medjool date (soak for ateast 20 minutes if needed to soften) |
| 1 pinch | Sea Salt |
| 4 avocado(s) | Avocado (medium to large) |
| 5 tbsp | Coconut syrup/nectar (or honey) |
| 1/2 cup | Lime juice (fresh) |
| 1 tsp | Vanilla extract, pure (or vanilla bean powder to taste - start with 1/4 tsp) |
| 1/3 cup | Coconut oil (melted) |
| 1 tbsp | Lime peel (zest) (or to taste) |
Process the dates until they are broken down into small pieces. Add tigernut flour and salt and process until you get a flour like consistency that sticks together when squeezed between your fingers. Be cautious here not to over process, check regularly for the flour consistency that sticks together between fingers and stop processing.
If too dry add another date or a little coconut oil (start with 1/4 tsp)
Press date/tigernut mix into a 9 inch springform pan, pressing the mix evenly across bottom and up sides until forming a pie crust. set aside.
In Processor blend the avocado, sweetener, lime juice, vanilla and coconut oil until creamy and smooth.
Pour over crust. Sprinkle with lime zest and refrigerate covered for at least 30 mins.
| Fruit | 0.5 |
| Vegetables | 1 |
