Soak the dates in water to soften them while you prepare the ingredients for the pie filling.
Use a fine grater to remove only the zest from 3 of the 4 limes. Be careful not to include the white part of the peel because it is bitter. You should obtain around 1.5 teaspoons of zest.
Once you have zested the limes, cut them in half and juice them. I juiced 4 small limes to obtain 1/2 cup of lime juice.
Remove the dates from the water and add them to a food processor, and begin to process them into a paste. When the date mixture starts to stick to the sides of the food processor making the process difficult, you can begin to add in the shredded coconut little by little along with a dash of salt.
Continue to add in the shredded coconut and the ground almonds long enough to end up with a smooth paste. You can replace the almond flour with more shredded coconut if you need to avoid nuts.
Press the coconut into the bottom of a springform pan or other type of pie pan with removable bottom to make unmolding easier later on.
In a saucepan, mix together the lime juice, lime zest, gelatin, honey and coconut milk, stirring over low to medium heat just long enough to dissolve the gelatin and honey into the mixture.
Rinse your food processor, scoop the avocado(es) into the container and begin to process them until smooth.
Slowly begin to add in the warm lime/coconut milk mixture and continue to process until everything is well combined and smooth.
Pour the filling mixture over the prepared crusts, and place the pie(s) into the fridge to set.
Chill for several hours.