Citrus Cream Pie

Citrus Cream Pie
Dish Type: Lifestyle: dairy free, gluten free, paleo, raw, vegan, vegetarian

Ingredients

Crust

 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 

 

Filling 

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

Instructions

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.