This month the theme for the Gluten Free Collective is…
EASTER! Lemon & Coconut were popular ingredients this round, and we even have a brand new recipe to debut!
No Bake Lemon Pie
2016-03-05 19:17:35
Nutrition Facts
Serving Size
1237g
Amount Per Serving
Calories 3154
Calories from Fat 1565
% Daily Value *
Total Fat 187g
287%
Saturated Fat 129g
643%
Trans Fat 0g
Polyunsaturated Fat 11g
Monounsaturated Fat 35g
Cholesterol 0mg
0%
Sodium 104mg
4%
Total Carbohydrates 385g
128%
Dietary Fiber 37g
149%
Sugars 261g
Protein 44g
Vitamin A
8%
Vitamin C
183%
Calcium
42%
Iron
163%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Pie Crust
- 240 g pitted dates
- 60 g gluten-free oats (3/4 cup)
- 6 TBSP unsweetened shredded coconut
- 3-4 TBSP water
Lemon Filling
- ¾ cup raw cashews
- Zest of 2 lemons
- Juice from 2 lemons
- ¼ cup maple syrup
- 1 TBSP coconut oil
- 1/8 tsp turmeric (Optional, for color)
- 1/3 cup canned full-fat coconut milk (chilled in the fridge overnight)
Whipped Topping
- 1 whole can full-fat coconut milk (chilled in the fridge overnight)
- ½ cup powdered sugar (Optional)
Instructions
- To prepare the crust, blend the dates, oats, and coconut into small bits. Once everything is blended finely, add 3-4 TBSP water to make the mixture hold together while still being malleable. Press the pie crust into a full-sized pie pan, completely covering the base and edges. *It’s easiest to use your hands to press this in.
- For the lemon filling, soak the raw cashews in water overnight, OR boil them in water for 5-10 minutes until soft. Strain, and blend the cashews with the remaining ingredients except for the coconut milk. Transfer the mixture to a saucepan and add 1/3 cup canned coconut milk. *When you open the can of chilled coconut milk, you want to only use the firm white part on top and discard any of the liquid.
- Heat the mixture in the saucepan, continuously stirring until the coconut milk is melted and incorporated. Pour your lemon filling on top of the pie crust. Place the pie in the fridge to cool while you make the whipped topping.
- To make the whipped topping, grab the other can of chilled coconut milk. Again, discard liquid and only use the firm white portion. Transfer to a bowl with the powdered sugar. *The sugar is optional, but it helps the topping become fluffier and more whipped.
- Use a hand beater to whip together the coconut milk and sugar, blending for 2-3 minutes until fluffy. Evenly spread on top of the chilled pie. Slice into 8 pieces and enjoy immediately, OR chill in the fridge for at least an hour before serving. *The filling becomes thicker and extremely pleasant after being chilled. Best when chilled. Store extras in the fridge up to a week.
Notes
- Nutritional Information for 1 slice
- 400 calories; 22 g fat, 46 g carbs (4 g fiber, 32 g sugar), 5 g protein
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Let us know: What are some of your favorite recipes around the Easter season??
Want to know more about the Collective or becoming a member? Find out {HERE}!
