Meyer Lemon Pie (Raw)
1 ½ cups raw Macadamia nuts
1 cup pitted dates
1/3 cup finely shredded, unsweetened coconut
2 T cacao nibs
Place all ingredients in a food processor or high speed blender. Process ingredients until well combined and sticky. Press into the bottom of a slightly greased spring form, cheese cake pan, or Pyrex pie plate. I lined the pan with saran wrap, instead of greasing pan. However, greasing the pan with coconut oil works just fine. Place in the freezer till ready to pour filling.
1 cup finely ground cashews (dry or soaked)
1 T coconut butter
6 Meyer lemons juiced
1 T coconut oil
½ tsp Pink Himalayan salt
¼ to ½ cup organic Grade B maple syrup, or raw agave (raw honey will work too, just use less)
½ T vanilla extract (non-alcoholic, organic)
Place all ingredients in a high speed blender. Mix on high until mixture is super smooth, thick, and creamy. Taste filling, adjust sweetness as needed. Pour filling over crust in pan. Smooth out filling. Cover with saran wrap and place in freezer. Freeze for about 2 hours or more, until set. Garnish with raw cacao nibs, or sliced Meyer’s lemons. Pie is ready to slice, serve, and enjoy!
Store leftover pie covered in the freezer. It will last a long time this way. Be sure to let thaw slightly before serving.