Enzyme Pie

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2 cups Pecans (about 215 g)

2 pinches of pink Himalayan salt

1 teaspoon Mesquite powder

1 cup dry baby Figs, put in soaking water

1 teaspoon Agave nectar

2 ripe mangos (a ripe mango smells of nectar)

1 cup Cashews, dry

a pinch of pink Himalayan salt

zest from one organic Lime

5 teaspoons Lime juice

2,5 tablespoons virgin Coconut oil (hard but soft enough to scoop up with a spoon).

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