For the Filling:
2 avocados
1 can full cream coconut milk
1/4 C maple syrup
Dash of sea salt
Juice of 1-2 fresh squeezed limes
Blend with hand-held stick blender until smooth.
For the Crust:
3 coffee grinders full of pistachios, ground finely.
3 tablespoons coconut oil
1/8 cup maple syrup
2 dashes of espresso roast coffee grounds
Melt the coconut oil. Mix crust ingredients together until it's a grainy-doughy texture that can be pressed into a crust against the inside of little pie dishes. Form crusts. Pour filling mixture into crusts. Let set in fridge for an hour. Filling will be creamy like pudding.
Enjoy with candied ginger sprinkled on top!
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