Healthy Raw Lemon “Meringue” Pie

Here is a healthy version of a lemon meringue pie.  It is raw and doesn’t contain any gluten, dairy, eggs or cane sugar!

Healthy Raw Lemon “Meringue” Pie

For the crust:

1 cup almond meal

1 cup hazelnut meal

7 dates, pitted

1 teaspoon vanilla bean paste

A pinch of sea salt

For the lemon filling:

7 dates, pitted

1 1/2 cup raw cashews

3/4 cup lemon juice (about 4 large lemons)

1/2 cup coconut cream

1 teaspoon vanilla bean paste

For the topping:

2 x whipped coconut cream ** see recipe below

1.  Place all the ingredients for the crust, in a food processor and pulse it until you have a crumbly and sticky dough. Press this firmly into the bottom of a flan or pie dish (lined with baking paper).
2. Lemon filling. Place the cashews in the food processor and run until they are fine crumbs.  Add in the rest of the ingredients and run until you have a smooth and creamy paste.  Pour the filling over crust, flatten with a spatula and transfer the pie to the fridge for at least 6 hours, preferably overnight.
3. Once the filling has set and just before serving, prepare the whipped coconut cream according to recipe below. Spoon the cream on top of the pie and spread it evenly with a spatula.
4. You should add the cream right before serving, however you can store any left-over pie in the fridge for up to a week.

Whipped Coconut Cream

Makes 2 cups

1 can of full-fat coconut cream

1/2 tsp vanilla bean paste

A pinch of sea salt

1. Use either an electric or manual hand mixer and start whisking until you have a smooth cream, then add the vanilla bean paste and sea salt. I used an electric whisk which doesn’t take much time – can be messy.
2.  Serve immediately.
3. Any left-overs can be stored in the fridge for up to 1 – 2 weeks. It will firm up a bit but just re-whisk it before serving.

  20/02/2014     Recipes     0 Comment(s)