Paleo Mojito Pie

0.50 tsp Vanilla Extract
0.50 cup Coconut Oil
2 fruit without skin and seeds Avocados
0.50 cup, pitted, chopped Dates
0.33 cup Lime Juice
0.50 cup Maple Syrup
0.25 cup Cranberries, dried, unsweetened
1 serving Fresh chopped mint leaves, 2 tablespoons
1/8 tsp Himalayan Pink Salt
6 oz Almonds (whole, raw)
0.50 cup Unsweetened Flaked Coconut
1/8 tsp Himalayan Pink Salt - Trader Joe's

Put all crust ingredients (almonds, coconut, dates, cranberries, vanilla and salt) in a food processor and pulse until it becomes sticky and crumbly. Press into a parchment-lined 8-inch springform pan or pie plate with removable bottom. Place in freezer while filling is being prepared.
Put avocados in clean food processor and pulse until creamy. Add lime juice, maple syrup, salt, lime zest and fresh mint. Give ingredients a quick pulse to blend, taste to adjust the flavour (add more lime juice if needed).
With the processor running, stream the coconut oil into the mixture.
Take the base out of the freezer and pour the filling over the crust. Even out the filling and place in the fridge for 4 hours or overnight. Decorate with mint leaves, lime slices or whipped coconut cream.

Serving Size: makes 8 servings