OMG, this pie is good. When I taste something as delicious as this I have to wonder why anyone bothers with white flour and refined sugars at all. I mean, who needs them?
I should actually rename this pie “Brain Pie” because it contains so many foods that are essential to promoting brain health. The walnuts and the coconut oil are hard-core brain foods which promote brain health, regeneration and function. The lemons and the cashews boost the immune system and rev up detoxification. Even the maple syrup is a rich source of vitamins and minerals. The combination of ingediants also helps to lower cholesterol, lower inflammation, and stabilize blood sugar. What does white flour do for you? That’s right - nothing.
Vegan Lemon Pie
Serves 8
serve with Coconut Whipped Cream
Ingredients:
- Crust: -
- Walnuts - Raw, 1/2 cup
This heart healthy nut has a high amount omega 3 fatty acids. Walnuts are rich in fiber, B vitamins, magnesium, and antioxidants such as Vitamin E. They are also one of the best plant sources of protein.
- Almonds - Raw, 1/2 cup
Almonds are a rich source of Vitamin E, calcium, folic acid, as well as the minerals magnesium, selenuim, phosphorus and zinc. Almonds are wonderful for maintaining skin elasticity as well as helping to lower cholesterol. They are also a good source of protein.
- dates - pitted, 1 cup
- Filling: -
- Cashews - Raw, 2 cups
Cashews make you feel good and look good. High in minerals, they support your heart ,brain, bone and nerve health. These nuts are good for your skin and nails and are also an effective anti-depressant.
- Lemon juice - fresh squeezed, 3/4 cup
- maple syrup - 1/2 cup
- lemon zest - 2 tablespoons
- ginger - fresh grated, 1 teaspoon
Ginger is very high in antioxidants. This spicy root helps with digestion and stimulates the absorption and assimilation of essential nutrients to the body. Ginger also has a relaxing and cleansing effect on the body which helps to purge toxins.
- coconut oil - unrefined, 1 cup
Coconut oil is medium chain fatty acid which means that it is broken down quickly by the body for quick energy rather than stored as fat. This amazing oil contains lauric and caprylic acids which are anti-bacterial, anti-viral and anti-fungal. Coconut oil has also been shown to have properties that can protect the brain from alzheimers and other neuro-degenerative diseases.
- himalaya salt - a pinch
Instructions:
For the crust:
Blend the dates and the nuts together in a high speed blender. Pulse it so that it gets sticky but not totally pureed. It should have a doughy, malleable consistency.
Press it evenly onto to bottom of the springform pan.
For the Filling:
Put all but the coconut oil into a high speed blender. Blend until completely smooth and creamy. It should take about 5 minutes.
Melt the oil on the stove and then incorporate that into the mixture. Pour over the crust and refridgerate for @4 hours or until firm.
The last time I made this I was on the fly with only an hour until dinner. I put the pie in the freezer and presto, in an hour it was perfect.
Topping:
Fresh fruit of your choice.
The fruit really makes it for me. The tartness of the pie against the sweetness of the fresh fruit is a winning combination. My kids love to decorate it, which makes it fun for them too.
This is a dessert that I don’t mind saying ‘Yes” to second servings. Don’t get me wrong, this is still a sugar, but it’s a good one.
This is an absolutely fabulous recipe. It reminds me of lemon cheesecake! I can hardly believe that a dessert can taste this good and be made from such wonderful ingredients. Thank you so much for sharing.