This past weekend I enjoyed a really nice evening filled with a fish boil and friends. It was my first fish boil and I have to say I really enjoyed it. To keep it Whole 30 compliant I ate only the shrimp and snap peas and did not miss the corn or potatoes a bit. I offered to bring dessert and since it was a warm summer day I decided to make something super refreshing. Unfortunately this one is not Whole 30 complaint, like all desserts, so reserve this recipe for a later date if you are currently on the plan. I am happy to say this Lemon Cream Pie was a hit! It’s raw, vegan, Paleo and has minimal maple syrup to sweeten the crust. I know I have been using lemons a lot lately but they are probably one of my favorite ingredients to cook with because they are perfect for both sweet and savory dishes. They also have multiple heath benefits so if you can “squeeze” them into your daily diet you should. Lemons have the ability to alkalize the body because even though they are technically acidic they can actually bring the body’s pH back to normal levels. They are also great source of vitamin C and help to cleanse the liver. Why not enjoy a yummy dessert while gaining all the health benefits of lemons at the same time. Enjoy!
- 3 cups pecans
- ¼ tsp sea salt
- 3 Tbsp coconut oil melted
- 2 Tbsp maple syrup
- 2 tsp vanilla extract or 2 vanilla bean scraped
- 1 cup coconut cream (refrigerate 2 cans of coconut milk overnight and separate from liquid)
- 1 cup cashews soaked 2 hours to overnight
- ¼ cup fresh squeezed lemon juice
- 1 thinly sliced lemon for garnish.
- To make crust add pecans, sea salt, 2 Tbsp coconut oil, maple syrup and 1 tsp vanilla to food processor.
- Mix until crust starts sticking together.
- Press into a pie pan or ceramic tart dish.
- Pop in the freezer to set while you prepare the lemon pie mixture.
- Clean food processor and add coconut cream, 1 tsp vanilla, 1 Tbsp coconut oil, cashews and lemon juice.
- Mix until as smooth as possible.
- Pour over crust and smooth out with hands.
- Garnish with sliced lemon overlapping each slice around the edge of the pie. For center lemon garnish make a cut in the bottom of a slice and twist.
- Refrigerate for at least 4 hours before serving.
- I recommend using a skinny spatula when you serve.