Lemon Coconut pie
Author: 
Recipe type: Dessert
Cuisine: Raw Food
 
A delicious tangy lemon centre with a beautiful delicate nut and date base. Gluten and dairy free with no processed sugar
Ingredients
Base
  • 1 Cup Macadamia nuts
  • 1 Cup Walnuts
  • 10 Medjool dates (pitted)
  • pinch of salt
  • Small amount of water to blend
Pie filling
  • ¾ cup freshly squeezed lemon juice
  • 2 small avocado
  • ½ cup honey (maple syrup for vegan)
  • pinch of salt
  • ½ teaspoon vanilla extract
  • ½ cup coconut oil (liquid)
  • 2 tablespoons lecithin
  • Coconut chips to decorate
Instructions
Pie Crust
  1. Place nuts, dates and salt in food process and pulse until well mixed. If the mixture is not sticking together enough add a very small amount of water (1 tablespoon) and pulse for a few seconds. This should help the mixture become sticky. If you over process you will lose some of the nut texture and will end up with a very smooth base
  2. Line the base of a spring form tin with grease proof paper and place mixture in the bottom of the tin
  3. Evenly spread over base of tin using the back of a spoon
  4. Place in freezer while preparing filling
Pie Filling
  1. Place all ingredients into a high speed blender except coconut oil and Lecithin
  2. Blend on high speed until well mixed
  3. With blender still running, add in lecithin and slowly drizzle in coconut oil
  4. Blend until creamy and smooth
  5. Pour mixture onto base
  6. Sprinkle coconut chips on top of filling and place back in freezer overnight (or for several hours until firm)
  7. The mixture does not completely freeze, so will be ready to serve straight from the freezer.
  8. Enjoy
Recipe by Healthy Living Inspirations at https://hli.truebodyconnection.com/lemon-coconut-pie/