I don’t know how the conversation got started, but last night while my husband and my step-son and I were sitting around the dining room table, we started discussing the foods that we dislike. The conversation then evolved into the foods that we dislike so much that just the very thought of them makes us gag. Don’t worry, we had finished eating our dinner by then 
Each one of us was able to narrow our personal list down to one or two foods: for me, it’s cottage cheese and meatloaf (both make me cringe), for my step-son it’s shrimp (because of the texture), and for my husband it’s cream cheese. If fact, my husband dislikes cream cheese so much that he always asks before ordering at a restaurant if there’s any cream cheese in the food. Weirdo 
As you would expect, there was definitely no mention of any desserts in this conversation. And after discussing the foods that we despise, I felt the urge to eat something that I love to rid myself of any aftertaste the conversation may have left behind. So, of course, I made dessert! But not just any dessert, key lime pie!
This. Pie. Is. AWESOME.
And its’ delicious, sweet, and slightly tart flavor was enough to wipe away any memory of my family’s earlier conversation.
I like love chocolate and–no exaggeration–could eat it every single day of my life. I’ve realized, though, that any time I eat even the smallest amount of chocolate, I have a hard time sleeping through the night. Caffeine has always had a strong effect on me and I try to avoid it as much as I can. Trust me, there’s no way I’ll let occasional sleep-deprivation stop me from eating my beloved chocolate, but it has gotten me to experiment more with other non-chocolate desserts.
And thank goodness for that, because it led me to this wonderful pie! The recipe I provided makes enough for 2 mini pies which is enough for you to share or to save one for later (ha, yeah right), or, like me, to selfishly hoard and inhale in one sitting. Yes, I’m extremely selfish when it comes to food, but the boys had leftover donuts so I didn’t feel too badly
- Crust:
- ½ cup almond flour
- ¼ cup shredded coconut
- 1 Tbs. flaxseed meal
- 6 dates, pitted and chopped
- pinch of salt
- Filling:
- 1 avocado
- 1 lime or 2 small key limes
- 2 Tbs. coconut oil
- 1 Tbs. honey (or more if using regular limes rather than key limes)
- 2 tsp. lucuma powder (optional, but I like that it mellows the flavor of the lime a bit)
- Place all of the crust ingredients into a food processor and blend until the dates are completely broken down and the mixture begins to stick.
- Pour the mixture into your mini pie dishes (or any other small bowls you may have) and use your fingers to press the mixture down and shape your pie crusts.
- Rinse out your food processor (or you could use a blender for this). Place all of your filling ingredients into your food processor/blender and mix until fully combined. Pour the mixture evenly into your pie crusts and use a spatula (if needed) to smooth down the tops.
- Place the pies in the fridge for a couple of hours to allow the filling to harden a bit. Or, if you’re an impatient mamacita like me, put the pies in the freezer for 30-45 minutes (but not too long or they will be too hard).
- Serve and enjoy!
