Lemon Cream Pie
Author: 
Recipe type: Treats + Snacks
Prep time: 
Total time: 
Serves: 8-10
 
Paleo, Vegan, Dairy Free, Gluten Free, Grain Free, Refined Sugar Free
Ingredients
  • 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.
Instructions
  1. To make crust add pecans, sea salt, 2 Tbsp coconut oil, maple syrup and 1 tsp vanilla to food processor.
  2. Mix until crust starts sticking together.
  3. Press into a pie pan or ceramic tart dish.
  4. Pop in the freezer to set while you prepare the lemon pie mixture.
  5. Clean food processor and add coconut cream, 1 tsp vanilla, 1 Tbsp coconut oil, cashews and lemon juice.
  6. Mix until as smooth as possible.
  7. Pour over crust and smooth out with hands.
  8. 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.
  9. Refrigerate for at least 4 hours before serving.
  10. I recommend using a skinny spatula when you serve.
Recipe by Whole Lovely Life at https://www.wholelovelylife.com/raw-lemon-cream-pie/