Citrus Cream Pie

By popular demand! This delicious pie is a creation by our in house chef Lisa Cheah. Enjoy!
Dish Type: desserts Lifestyle: dairy free, gluten free, paleo, raw, vegan, vegetarian



 ½ C Raw Almonds

½ C Raw Pecans

¼ C Unsweetened dried coconut

1 C Mejool dates (pits removed)

1 TBSP Raw coconut oil

Pinch of sea salt 


1 1/2 C Raw cashews (soaked 2-4 hours)

1/2 C Fresh squeezed lemon and lime juice

Zest from one lemon and two limes

1/2 C Raw agave

4 TBSP Raw coconut oil

1 tsp Pure vanilla extract

2 Firm but ripe avocados

1/2 C Coconut cream

Pinch of Sea Salt


In a food processor, process all the crust ingredients together on pulse. You may have to scrape down the sides a few times. Process until all components come together in uniform small pieces. Using a 9" pie dish, press the crust mixture into the dish. Make sure you create and even thickness and go up the sides to the lip of the pan. Set aside.

For the filling, drain and rinse cashew nuts. In a high powered blender, place all ingredients. Blend until the mixture is smooth of all lumps. It should be a creamy smooth consistency. You may need to tip the blender and move the mixture around so it is well blended. Pour filling into the pre made crust. Let set over night in the fridge. Garnish and serve.