A delicious Lemon Pie with a toffee-like filling and an almond crust.
Soak the cashews and the dates for up to 4 hours. (You can skip this step if you have a high-speed blender like Vitamix or Blendtec)
Preheat oven to 180 degrees (350 Fahrenheit) and line a pie pan with parchment paper. I use a springform pie pan and cut a circle top place on top and lightly grease the sides with a neutral tasting oil.
In a large bowl, mix all the crust ingredients together. Once it forms into a dough, press into the pie pan. (Make sure to go all up the sides as well)
Bake for about 13 mins or until golden brown. Set aside to cool.
Blend all the ingredients together in a blender until completely smooth.
Once crust is completely cool, pour the filling on top and smooth it out.
Place in the fridge, covered, overnight or at least 4 hours.
I like to serve mine with a dollop of coconut cream and lemon zest sprinkled on top and garnish with basil. Enjoy!
Note: This will keep in the fridge for up to 1 week, or in the freezer for 1 month. (possibly longer, mine never lasts that long!)
Serving Size 1
Servings 0