Combine almonds and coconut in a food processor and pulse until beginning to combine. Add dates, vanilla and salt.
Process until the mixture comes together.
Press the mixture into the bottom of a 9 inch spring form pan or pie plate which has been previously oiled (You can use the bottom of a heavy glass to gently “pound” the mixture).
Place in the refrigerator while making the filling.
To make the filling:
Place all of the ingredients for the filling in a food processor and blend until smooth.
Pour filling into your crust and spread. Smooth top with a spatula.
Place pie in freezer for a few hours until set and then transfer to refrigerator for a another 3 hours or overnight.
Can be kept in the refrigerator well wrapped for 3 days or keep frozen for up to 1 week. (defrost the pie in the fridge for a couple of hours before serving.
Garnish with lime slices and zest.
Although the original recipe calls for key limes, Persian limes work well in this recipe. You can easily make individual portions of this recipe. Just layer and serve them in small glasses, jars or even use muffins liners to make individual tarts.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *adapted from the Edgy Veg