1 cup macadamia, unsoaked
1/2 cup pumpkin seeds, unsoaked
3 tsp lemon zest
2 tbsp agave nectar
1 tsp vanilla
1 cup cashew nuts, soaked
2 medium sized Meyers lemons
1/4 cup agave nectar
1 tsp vanilla
1 cup almond milk
2 tbsp coconut butter
2 tsp cashew butter
Process macadamia, pumpkin seeds, lemon zest, agave nectar and vanilla. Press into a 4 1/2 in spring form pie pan. Refrigerate while preparing filling.
Blend cashews, lemon juice, agave nectar, vanilla, almond milk until smooth. Once smooth, add coconut butter and cashew butter. Blend until smooth. If it’s too thick, add a little more almond milk until smooth creamy consistency.
Pour the filling into the pie crust and let it set in the FREEZER for about 1 hour. Slice and serve. Deliciously lemonie!
I went to a friends house to drop off my raw food samples. She gave me a bag full of lemons from her meyers lemon tree. The lemons were so good, I can’t pass up making a lemon gnash pie – thick and rich lemon pie!
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© 2009-2015 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!