1 cup macadamia nuts
1 cups shredded, dried coconut
1/2 cup sprouted, dried buckwheat (or additional coconut
1/8 teaspoon sea salt
8 soft medjool dates, pitted and chopped
1 1/2 cups avocado
1 1/2 cups young coconut meat or soaked cashews (drained)
1/4 cup lime juice
2 Tbsp organic lime zest
1/3 cup plus 1 Tbsp agave nectar or honey
1/4 tsp sea salt
2 tsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping)
1/4 cup raw coconut oil (warmed to liquid)
For the crust, combine the nuts, coconut, and buckwheat in a food processor and process until crumbs. Add the sea salt and dates and process until the mixture starts to come together when squeezed. Press into the bottom and up the sides of a 6 inch springform pan, sprayed with non-stick coconut oil spray. Place in the freezer while you prepare the filling.
For the filling, combine avocado, coconut, lime juice and zest, honey, sea salt, and vanilla in a food processor and process until smooth. With the motor running, slowly add the coconut oil and process for a minute. Pour the filling into the crust, and place in the freezer to firm up, about 2 hours or so.