I tried this recipe out a couple of weeks ago after my friend requested a key lime pie for his birthday treat.  Somehow I had forgotten how amazing and delicious cold desserts are in the middle of an East TN summer.  Not only is this recipe simple, it's completely grain free, requires no baking, and is the best tasting key lime pie I've ever had.  Enjoy!

Paleo Key Lime Pie

Crust: 2 c almonds
20 large dates (or 1/3 c date pieces)
4 T coconut oil
1/4 tsp sea salt
1/4 tsp vanilla extract

Filling: 2 ripe avocados
3/4 c lime juice
1/3 c maple syrup
*2 cans of coconut milk (just the cream) 
*refrigerate unopened cans the night before using

1.  Remove seeds from dates. Combine all crust ingredients in a food processor until in small pieces. Press crust into a pyrex pie dish.  
2.  Blend avocados, lime juice, and maple syrup in blender until smooth and thick.  Remove coconut milk cans from refrigerator and open.  Without shaking, scoop the thick cream that is on top out of the cans and add it into the blender.  You are trying to get about 1/2 cup.  Finish blending.
3. Pour filling on top of pie crust and put your pie into the freezer for 2-3 hrs. You can then transfer it into the refrigerator until you are ready to eat it.  Remove, slice up, and serve!