using a food processor grind almonds and pecans into course meal and set aside in a bowl
remove pit from dates and process into a creamy paste using a food processor
pulse the almond/pecan meal with the date paste until everything is combined
evenly distributed the mixture onto the bottom of the pan, pressing down with the palm of your hands
juice the limes into a large bowl and sprinkle top with the gelatin powder
bring the coconut milk to a boil over medium heat, stirring frequently so it does not burn
pour the boiling milk into the bowl with the lime juice and gelatin and whisk until the gelatin is dissolved, then whisk in the coconut butter, honey and lime zest
chill in the refrigerator until the mixture begins to set up around the edges
pour filling over the crust and chill overnight
once the filling is completely set cut into squares and serve. Top with coconut whipped cream.
*Coconut butter is not the same as coconut oil. Coconut butter is made from dried shredded coconut. The coconut is processed until it becomes creamy like peanut butter. Below is a link to the one I use.
Recipe by Adriana Harlan (Living Healthy With Chocolate) at https://livinghealthywithchocolate.com/desserts/paleo-key-lime-pie-bars-gluten-free-dairy-free-4991/