This Lemon Pie is always a hit with guests, and the best part is that it is healthy. In avocado season it is a great way to use up several avos when they all ripen at once. It is said to keep a week in the fridge, however in my house we never get a chance to verify this, as it usually gets eaten within a couple of days at most. However, if I manage to put some in the freezer before it is all gobbled up, just know that it freezes well.

ingredients for the crust:

• 1 1/2 cups cashews, almonds or macademia nuts (soak cashew or almonds for at least 2 hours, no need to soak macademias)
• 3 cups desiccated coconut
• 1 tablespoon lemon juice
• natural vanilla powder or extract, or seeds of one vanilla pod
• 1/2 cup honey (raw, unheated)
• 1 tablespoon coconut oil (organic, cold pressed)

method

1. in a food processor grind nuts

2. add remaining ingredients and pulse until well combined or place everything in a power blender and blend until well combined

3. Press mixture into a cake tin or baking tin

4. puncture holes into it using a fork

5. place in fridge while making the filling

 

ingredients for the lemon filling:

• 4 – 5 ripe avocados (depending on size)
• 3/4 cup lemon juice
• 2 tablespoons lemon zest
• 1 cup honey (raw, unheated)
• 1 cup coconut oil, organic, cold pressed
• natural vanilla
• 1/2 t Himalayan rock salt

method:

1. blend all ingredients together in a power blender or food processor until smooth
2. pour into prepared crust
3. refrigerate until set

It is important to put enough lemon and honey into the filling to offset the flavour of the avocados, so taste the filling before filling pie crust.

adapted from: ‘Rawlicious – Recipes for radiant health’  (Peter and Beryn Daniel) page 195