Combine all crust ingredients (maple syrup, almond flour, cocoa powder, coconut oil) into a food processor or high speed blender and blend until completely combined.
Prepare a tart pan or springform pan with parchment paper. Place crust ingredients in the pan, then using your hands press it down firmly. Put in the freezer while preparing the filling.
Rinse out the food processor or high speed blender and combine all filling ingredients (avocados, lime juice, canned coconut milk, honey, lime zest). Blend until smooth.
Remove the crust from the freezer and pour in the filling. Place back into the freezer and allow to set for a minimum of two hours or overnight if needed.
Prior to serving remove the pie from the freezer 15-20 minutes beforehand to allow the slice to soften. Store in the freezer. At this time I like to cut the whole tart into slices to allow easy access to grab a piece out whenever I want one throughout the week!
Recipe Notes
Tips:
For a more crumbly crust (and less sugar) I recommend using 1/4 cup maple syrup instead of 1/3 cup.
Make sure your avocados are ripe! This will guarantee the most creamy texture for your filling. Also buy full fat coconut as it will also contribute to the full texture.
Feel free to store in the freezer for a couple months and take out to enjoy whenever you like!
