This is an excellent holiday treat, or even all summer long! The tangy zest of lime keeps this fresh and light, with a superfood crust. Healthy fats from avocado and chia seeds, protein from amaranth and nuts... If you're tempted to have it for breakfast, go right ahead! It's super yummy and also super good for you.

For raw crust:

1/4 cup Connect Foods Organic Amaranth
1/4 cup Connect Foods Organic Chia Seeds
1/4 cup cashews (soaked, rinsed and drained)
2 Tbsp melted coconut oil
a few dates
1/4 cup almond meal

Filling:

3 large ripe avocados
2 Tbsp coconut oil
5 fresh limes
1 - 2 Tbsp Maple Syrup or honey
Lime zest

Place amaranth grain and chia seeds in a coffee grinder or blender, grind until it forms a powder. Set aside.

Soak cashews for at least 20 minutes (or overnight if you can). Rinse and drain completely.

Pulse cashews in food processor until it becomes mealy. Add melted coconut oil and dates, then pulse a few more times. Add amaranth/chia flour and almond meal to the food processor and blend until it forms a crumbly dough.

Press the mixture into the bottom of a round cake pan, and up a bit on the sides (this will help make it easier to get out of the pan later, unless you have access to a springform). Place crust in the freezer to set.

Wipe out the food processor with a paper towel. Slice limes in half and squeeze the juice into your food processor, along with all the other filling ingredients. Process until fluffy and creamy. Pour mixture into the pan, and use a spatula to smooth out the surface.

Use the rinds of the juiced limes and a small grater to sprinkle zest over the top.

Place pan in the freezer for about an hour to serve as a creamy pudding pie. For a firmer consistency, this recipe can be frozen for 2-4 hours (or overnight). Remove from freezer 10 minutes before serving to allow to thaw.

Enjoy!

*Connect Foods Amaranth and Chia Seeds are available at your local Woolworths

Raw Vegan Avocado Lime Pie