Raspberry Lemon Pie
Recipe from http://www.veganfamilyrecipes.com/2014/07/vegan-raspberry-lemon-pie.html
Yield: 1 pie
Ingredients:
- ¾ cup Hazelnuts
- 1 cup pitted Dates (about 20)
- pinch of Salt
- 2 cups Coconut Cream - refrigerating 1-2 cans of full fat coconut milk overnight and use the hard white solid. Do not use the coconut water in this recipe.
- ⅔ cup Cashews
- ½ teaspoon fresh Lemon Zest
- 4 tablespoons fresh Lemon Juice
- 2 tablespoons pure Maple Syrup
- ½ cup Raspberries
- 2 tablespoons Powdered Sugar
Directions:
- Soaked cashews in water for 10-15 minutes to make filling extra smooth. Dry off excess water before using.
- Line a 7 inch springform with parchment paper.
- Place hazelnuts, dates and pinch of salt in food processor and pulse until a sticky mass forms.
- Press hazelnut crust into bottom of springform and half way up the sides using fingers.
- Zest a lemon until you have ½ teaspoon lemon zest.
- Clean out food processor and place coconut cream, cashews, lemon zest, lemon juice, and maple syrup in it. Pulse and process until mixture is smooth.
- Pour lemon filling mixture into the springform.
- Clean out food processor again and add Raspberries and powdered sugar to it. Pulse again until smooth (raspberry seeds will remain whole and this is OK).
- Drop 2 tablespoons of raspberry mixture into center of lemon filling. Use a fork to swirl mixture through the lemon filling. Repeat this step until you have used up all the raspberry filling.
- Place in refrigerator for at least 4 hours until filling is firm.
- Pie can also be placed in the freezer to help firm the filling up quickly.
- Keeps in refrigerator for up to 4 days.