Gluten-free. Dairy-free. Vegan. Raw aspects.
When life hands me one too many lemons? I tend to make a lemon pie. In this case, grocery shopping trips accumulated one too many lemons. Not wishing for the yellow beauties to mold, I made a couple of desserts.
This recipe is from years ago. Relatively easy with minimal ingredients, I used to make it often. And really, it never fails. Creamy filling with the right amount of sweet and sour atop an easy to make crust of almonds and dates.
- If you do not own a springform pan, do not let that stop you from making this dessert. Back in the day prior to owning a springform pan, I used a round tupperware container as a mold. Be sure to keep edges of parchment paper for easy removal. And the odds of the base not being perfectly round are likely but the results are still a lovely pie.
- The difficulty with this kind of dessert is getting the freezer and refrigeration ratio correct for the hardening and thawing of the pie. Be sure to look at consistency of filling during these stages.
- All of the garnish is optional. Garnish extras include cinnamon or cacao powder, lemon swirls which can be found how to make here, and chocolate sauce. Stay tuned for an easy chocolate sauce recipe made of only 4 ingredients I plan on posting in the future.
GF Lemon Almond Pie
Sweet and tangy gluten-free and raw lemon pie with cacao almond crust.
- 2/3 c. almonds
- 3 dates (pitted and soaked at least ten minutes prior)
- 2 dashes sea salt
- 1/2 T. cacao powder
- 2 dashes cinnamon
- 3 T. culinary coconut milk in original (I use So Delicious)
- 2 T. cashew butter, see recipe here
- 1-2 T. maple syrup depending on sweet preference
- 1 T. lemon juice
- 1/4 t. lemon zest from an organic lemon*
*Lemon zest is made by grating lemon rind. Just be sure to stop grating lemon rind and move on to another rind area once you hit the white part.
- In high speed blender, grind almonds into a fine flour, adding salt and optional ingredients.
- Add dates and pulsate to combine dates and almond flour. Blend well. Should form a mixture that sticks together.
- In a parchment lined 4″ or so springform pan press down crust mixture to form a solid base. Make sure to press corners well so as to prevent crumbling later. It is also important to keep dough within parchment paper if not using a springorm pan. Otherwise, the removal process can be tricky.
- Refrigerate until ready for next step.
- In high speed blender, add all filling ingredients and blend to incorporate. Will likely need to smooth down sides between blending. Do not blend too much so as to avoid the mixture becoming thin. It is okay if there are irregularities. It is not noticeable once made.
- Pour mixture over crust and smooth top with bottom of spoon if necessary.
- Freeze for 45 minutes or until firm over center area. I do a touch test. Once firm, refrigerate for 15-20 minutes to thaw.
- Store in refrigerator in airtight container. Only needs to be frozen for first 45 minutes. Enjoy!