Lemon Pie – raw, vegan, quick, easy & fabulous

Raw Lemon Pie

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)


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


  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


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3 Responses to "Lemon Pie – raw, vegan, quick, easy & fabulous"

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  1. Pingback: Raw Mango Pie | Sylvia Lampe

  2. Denis

    January 27, 2014 at 5:54 pm

    Hello, would you have the nutrition value for this pie? My wife and I make it quite often, it is a little pricey, but we can usually make two pies out of one recipe and maybe even stretch it to three pies, (if we add more ingredients for the crust), it is always a big hit, so thank you.

    • sylvia

      September 30, 2017 at 8:54 pm

      Dear Denis, I only found your question now.
      Unfortunately I don’t have the nutrition values, but I could maybe work them out.
      I usually make this pie in a large baking tin, then once set, I cut it into small squares and freeze them. That way I only take out what I need at a time. Since it is quite a rich recipe, one or two small squares are often enough for people. So this recipe goes a long way. And it is very nutritious.
      Regards, Sylvia


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