One of my favorite desserts of summer has always been key lime pie.  This version retains all of the taste of the lime while creating a more healthful version which is completely raw.  The most time-consuming part of the preparation is the zesting of the limes.  The outcome is well worth the effort!  Enjoy!

Ingredients:

- 2 C walnuts

- 1 1/2 C Medjool dates (pitted)

- zest of 8 limes

- juice of 8 limes

 -2 C raw cashews, soaked in filtered water for at least 30 minutes.  Discard the soaking water when ready to use.

- 1 avocado, pit removed

- 1/2 C pure maple syrup

- 1 tsp vanilla extract

Instructions:

- For the crust, process the walnuts and dates together in a food processor until they are well mixed.  Press the dough into the bottom of a Pyrex pie pan.

- Rinse out the food processor.

- Zest 8 limes, and transfer the zest into the food processor.

- Juice 8 limes, and pour the juice into the food processor.

 - Add the soaked cashews, avocado, coconut oil. Maple syrup and vanilla to the food processor (or high-speed blender) and process until thick and creamy.

- Pour the filling into the pie pan on top of the walnut and date crust.

- Refrigerate for at least two hours.

- Place sliced lime and fresh blueberries for garnish and serve.

Enjoy!!