For the Crust:
1 cup nuts (I used a combination of macadamia and hazelnuts)
1 cup shredded unsweetened coconut
1/2 cup dates, soaked in warm water for about 10 minutes and drained
pinch of salt
1-2 teaspoons coconut oil, as needed

For the Filling:
1 cup young coconut meat (approximately the inside of one young coconut)
1 cup young coconut water (approximately the inside of one young coconut)
1/4 cup key lime juice
about 1/2 small ripe avocado
1/2 cup raw agave nectar
1/2 cup coconut oil
1 1/2 teaspoons soy lecithin granules
key lime zest as needed