Delicious creamy lemon pie
Delicious Lemon Coconut Pie…Gluten and Dairy free…
Lemon Coconut pie
Author: Healthy Living Inspirations
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
- 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
- Line the base of a spring form tin with grease proof paper and place mixture in the bottom of the tin
- Evenly spread over base of tin using the back of a spoon
- Place in freezer while preparing filling
Pie Filling
- Place all ingredients into a high speed blender except coconut oil and Lecithin
- Blend on high speed until well mixed
- With blender still running, add in lecithin and slowly drizzle in coconut oil
- Blend until creamy and smooth
- Pour mixture onto base
- Sprinkle coconut chips on top of filling and place back in freezer overnight (or for several hours until firm)
- The mixture does not completely freeze, so will be ready to serve straight from the freezer.
- Enjoy
