10 portions

Prep Time:
30 minutes
Cooking Time:

No cooking



  • 1 1/2 cup of pecans
  • 1 cup of unsweetened coconut flakes
  • 1 teaspoon of maple syrup


  • 3 avocados
  • 3/4 cup of raw cashews
  • 1 1/2 cup of water
  • 6 dates
  • 3 teaspoons of maple syrup
  • 1 teaspoon of coconut oil
  • juice and zest of 3 limes


Soak the cashews with the dates in boiling water for 15 minutes.

Let it cool down.

Add the pecans, coconut flakes, and one teaspoon of maple syrup to a food processor to make the crust.

Process until you get a fine mixture.

Cover the bottom of a 9″ removable side pan with this mixture, pressing down with a spatula.

Add the hydrated cashews with the dates and water into a blender. Blend it until you have a creamy consistency.

Add the avocados, maple syrup, coconut oil, and lime juice to a food processor and mix it well. Add the cashew cream to the avocado mixture and process some more.

Finally, pour the final mixture on top of the pecan crust.

Store in the fridge for at least 30 minutes before serving.


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