{Lime Cream Pie}

Yield: One 9" spring form pan
Time: 30 minutes plus 3 hours chill time

CRUST:

12 medjool dates soaked 30 minutes drained and seeded
1/3 c raw walnuts
1/3 c raw cashews
1/3 c raw almonds
1 tsp vanilla

Place the dates in the food processor and whiz till they make a paste.  Add nuts and vanilla and whiz till sticky and desired consistency.  If you feel your food processor is struggling, add 1-2 Tbls of water.

Press mixture onto the bottom of your spring form pan and set aside.

CREAM FILLING:

2 c raw cashews soaked 2-6 hours, rinsed and drained
1 lime, juiced
1/4 tsp lime zest (optional)
1/3 c + 2 Tbls raw honey
6 Tbls coconut oil (NOT refined)
2 tsp vanilla
pinch of salt

Place everything in a high powered blender and blend till super, super smooth.  Taste test.  Once finished, pour over prepared crust, cover and freeze for 3 hours then move to the refrigerator.

Top with Coconut Whipped Cream and a lime wedge for a fancy touch when guests are over!