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Lemon Pie (vegan, gluten-free, sugar-free)

Yields8 ServingsPrep Time10 minsCook Time15 mins

A delicious Lemon Pie with a toffee-like filling and an almond crust.

Vegan Lemon Pie

Crust
 2 ½ cups Almond Mealor almond flour
 ½ cup Coconut Cream
 1 tsp Vanilla Extract
Lemon Filling
 ½ cup Lemon Juicefresh is best
 ¾ cup Dates
 ¾ cup Coconut Creamstart with 1/2 and add more only if needed
 1 ½ cups Cashews
 ½ tbsp Vanilla Extract
 2 tsp Lemon Zestthe more the merrier
 Pinch of Salt
Preparation
1

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)

Crust
2

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.

3

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)

4

Bake for about 13 mins or until golden brown. Set aside to cool.

Filling
5

Blend all the ingredients together in a blender until completely smooth.

Assembly
6

Once crust is completely cool, pour the filling on top and smooth it out.

7

Place in the fridge, covered, overnight or at least 4 hours.

8

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!)

Nutrition Facts

Serving Size 1

Servings 0