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For Basic Nut Crust:

  • ¾ cup raw almonds
  • ¾ cup raw walnuts
  • ½ cup coconut flakes
  • 1 cup pitted and chopped medjool dates
  • 1 tablespoon coconut oil, melted

For Pie Filling:

  • 2 lemons, squeezed
  • 3 limes, squeezed
  • * Combined lemon / lime juice should measure ¾ cup total
  • 1½ cups ripe avocado
  • ½ cup raw, local honey
  • 1/8 teaspoon salt
  • ½ teaspoon vanilla
  • ½ cup melted coconut oil
  • 2 tablespoons sunflower lecithin granules
  • strawberries for garnish


For Crust:
Place ingredients in a food processor and pulse to combine until the mixture sticks together and the dates are well fused. Press into 9-inch glass pie plate.

For Pie Filling:
Place all ingredients in food processor, and combine until smooth. Pour filling into crust. Decorate with fresh strawberries. Cover with plastic wrap and refrigerate overnight (minimum 6 hours).

About Contributor Diane Hoch:   Diane Hoch is a Certified Nutritional Health Counselor, Natural  Foods Chef and Entrepreneur, leading the food evolution of the healthy family – one kitchen at a time. She is the CEO and Founder of The Food Evolution, a nutrition and cooking center designed to teach people how to create delicious and nutritious “whole foods” for themselves and their families. Diane also provides one-on-one nutritional counseling, available via phone, Skype, or in person to offer personal attention and support in your quest for vibrant health.