In addition to using cannabis-infused coconut oil, I made a few tweaks to Melissa’s recipe based on what I had on hand. I don’t have a food processor, so I made the crust and the filling in a blender—worked fine. I used pecans instead of walnuts for the crust—you can use your favorite nut (macadamia could be incredible). You can use regular limes if you can’t find key limes, and you can infuse your oil the old-school way if you don’t have a LEVO.
1/8 ounce cured cannabis flower, coarsely ground
1 cup virgin coconut oil, melted
1 cup unsweetened, shredded coconut
1 cup raw pecans
¼ teaspoon sea salt
6 medjool dates, pitted
1½ cups ripe avocado (about 3)
2/3 cup freshly squeezed key lime juice (about 1 pound)
¾ cup raw, local honey
1/8 teaspoon sea salt
Preheat oven to 220 degrees Fahrenheit.
Line a baking dish or sheet with parchment paper. Place ground cannabis flower in single layer on the dish and cover with aluminum foil. Bake for 45 minutes. Remove from oven and let cool for about 30 minutes.
Loosely pack cannabis in LEVO herb pod, securely attach silicone cap, and place pod inside reservoir.
Add coconut oil to reservoir to completely submerge the pod. Close the lid.
Set LEVO to 175 degrees Fahrenheit and infusion timer for 2 hours.
When cycle is complete, place a jar under spout. Press and hold “drip” button to dispense.
In a blender or a food processor with an S blade, combine coconut, walnuts, and salt. Blend until finely ground.
Add dates and mix until mixture combines. Do not over process.
Press mixture into the bottom of a 9-inch pie plate. Set aside.
In blender or food processor, combine avocado, lime juice, honey and salt. Blend until combined.
Add 1 cup of infused coconut oil (you will have about a cup leftover) and process until mixture is smooth.
Spoon mixture evenly into pie plate and refrigerate for 2 hours.
Serve cold, topped with coconut whipped cream.