Crust
INGREDIENTS
1 cup Almonds
1 cup Coconut
8 fresh Dates
2 Tbsp Coconut Oil (melted)
1/2 tsp Natural Vanilla Essence
1/8 tsp Salt
METHOD
Combine all ingredient in Food Processor. Press into round cake tin (with removable base) that is lightly greased with coconut oil or lined with baking paper.
Lemon Filling
INGREDIENTS
3 cups Cashew Nuts (soaked)
1 1/4 cup Almond Milk (see recipe below)
1 cup Lemon juice
1/2 cup Honey
1 tsp Natural Vanilla Essence
3 Tbsp Lecithin
3/4 cup Coconut Oil (melted)
METHOD
1. Place jar of coconut oil into a bowl of warm water to melt the oil into a liquid.
2. Add to blender all ingredients except the coconut oil and lecithin. Blend until smooth and creamy.
3. Add melted coconut oil and lecithin to blender. Resume blending until smooth and creamy.
4. Pour the filling into the crust and place in fridge to set.
The pie will keep for at least 4 days. Store covered in the fridge.
*Raw Almond Milk
INGREDIENTS
1 C Raw Almonds
3 C Water
METHOD
Soak almonds overnight. Blend ingredients together 2-3 minutes.
Pour into straining bag and squeeze out the milk.
Stores in fridge for up to 5 days