Author: Karman Meyer, Dietitian at The Nutrition Adventure
Ingredients
Crust (Adapted from Foodie with Family):
1cupunsweetened coconut flakes
3/4cupchopped pecans
8-20pitted dates or prunes*
Filling:
6peachesskin removed and roughly chopped
1ripe avocadodiced
1/4cupplain Greek yogurt
1tablespoon+ 1 teaspoon agave nectar
1tablespoonlime juice
1tablespoonchia seeds
7mint leaves
pinchof salt
Instructions
1. In a food processor fitted with metal blade, process the coconut flakes and pecans together until the texture is similar to bread crumbs. Add 6 dates or prunes to the food processor and process until completely ground. Add one date or prune at a time until you are able to clump a tablespoon of the mixture together in your hand. If the mixture falls apart, return it to the food processor and continue to add 1 date or prune at a time and processing completely.
2. Pour the mixture into a 9-inch deep dish pie plate and press it firmly and evenly on the bottom and up the sides of the pie plate. Place the pie plate in the refrigerator to set while making the filing.
3. Clean the food processor bowl and blade to make filling. Process the peaches, avocado, and Greek yogurt together until smooth. Add the agave nectar, lime juice, chia seeds, mint, and salt and process until combined.
4. Pour filling into the prepared pie crust. Use the back of a spatula to smooth out the filling. Place pie plate in the freezer and allow pie to freeze for 2 hours, then cover surface of pie with plastic wrap.
5. Serve pie frozen and garnish with fresh mint if desired or even a small dollop of homemade whipped cream.
Notes
Because dates and prunes can vary in size and moisture content, the measurement is not exact. I used a combination of both dates and prunes (6 dates and 12 prunes) just to try something different but either fruit works well in this crust.