KEY LIME NO BAKE PIE CRUST INSTRUCTIONS:

1. Please all ingredients into a food processor and process on high for 2-4 minutes until completely chopped up.
2. Press into the bottom of a pie plate – use unbleached parchment paper, as needed.

KEY LIME NO BAKE PIE FILLING INSTRUCTIONS:

1. One hour before you  begin making this pie — place a can of coconut cream in the fridge or freezer to cool down.
2. At the same time, add 2 cups of cashew to 4 cups of boiling water in a small mixing bowl.
3. To a high speed blender, add the maple syrup, key lime juice, spinach, coconut oil, vanilla and sea salt.
   • Take the coconut cream out of the fridge/freezer and carefully scoop out only the white part of the coconut cream and add to the blender. Reserve the coconut water for another recipe.
   • Drain the hot water off the cashews and add to the blender.
4. Mix all ingredients in the blender on high for 3-4 minutes. The liquid should be creamy, green (and very healthy!) and smell like key lime and coconut!
5. Carefully pour the key lime filling into the pie pan and zest with lemon and lime, if desired. Place the Key Lime No Bake Pie in the fridge for 4 hours or overnight.
6. When ready to serve, take it out of the fridge and slice into pieces and serve cold.