If you’re a fan of lemon desserts, you’re going to love this raw, vegan take on lemon pie. No baking required! This pie is gluten free, grain free, vegan and refined sugar free. Literally, a perfect summer treat.
Raw Lemon Pie
Author: The Lean Clean Eating Machine
Prep time: 15 minutes + 3 hours in the freezer
Cook Time: 0
Total time: 25 minutes
Serves: 1 9-inch pie
Gluten free, dairy free, grain free and vegan.
Crust Ingredients:
- 1 cup raw walnuts
- 3/4 cup raw pecan halves
- 4 medjool dates; pitted
- 2 1/2 tablespoons pure maple syrup
- 1/4 teaspoon pink Himalayan salt
Filling Ingredients:
- 3/4 cup fresh squeezed lemon juice
- 2 cups raw cashews
- 1/2 cup pure maple syrup
- 1/3 cup virgin, unrefined coconut oil
- 3/4 teaspoon vanilla extract
Instructions:
- Put all of the crust ingredients together into a food processor with the blade in place, and process until the ingredients form a ball. Press the mixture evenly into the bottom of a 9 inch pie pan.
- Wash and dry the food processor bowl and blade. Add the filling ingredients in to the clean food processor bowl, and blend until completely smooth.
- Pour the filling into the pie pan over the crust, and smooth out with a rubber spatula.
- Place the finished pie into the freezer and allow to sit for at least three hours. Take it out and let it rest at room temperature for about 10 minutes before serving.