Chlorella Lime Pie

• 1 1/2 cup pecans, preferably organic

• 1 cup pitted dates

• 1/2 cup shredded coconut

• 1/4 tsp crystal salt

Ingredients for the Filling

• 1/2 cup lime juice, freshly squeezed

• 1/2 cup coconut oil, extra virgin

• 1/2 cup coconut nectar

• 1 1/2 tbs fresh lime zest

• 1/4 tsp crystal salt

• 5 medium avocados, pit removed

• 3 grams Sun Chlorella Powder

Method

• Pour pecans into food processor and process the pecans until a mealy consistency is achieved.

• Add pitted dates to food processor one by one.

• Pour shredded coconut and crystal salt into mixture and mix all ingredients in food processor until mixture begins to ball up.

• Add mixture to pie pan and form crust by flattening palm and using your fingertips to form the edges.

• Put pie pan in fridge to firm.

• Add filling ingredients except Sun Chlorella Powder to blender and blend for about 30 seconds on high speed until a smooth consistency is achieved.

• Add Sun Chlorella Powder to blender and blend for about 30-40 seconds until mixed.

• Remove pie pan from fridge and add pie filling to crust using spatula to evenly distribute filling.

• Put pie in freezer for 1 hour before serving.

• Optional: Sprinkle shredded coconut and Sun Chlorella Powder on top before enjoying.