Lemon Creme Pie With Carob Nut Crust – raw – Hope you will like this one also, it is one of the best raw. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Keep your favorite salad dressings on hand. I find that I m much more likely to eat my greens or some raw veggies when my favorite salad dressings are in the fridge. A little variety is great too I try to keep at least two kinds, either store bought or homemade on hand at all times. Some of my favorites are homemade goddess dressing, Thai peanut sauce from my local Asian grocer and rasberry vinaigrette. A vegan ranch dressing was helpful as well when I was trying to wean myself off dairy.
Ingredients (use vegan versions):
- handful of raw cashews
- handful of raw almonds
- handful of organic dates
- 2 tablespoons carob powder
- 1 banana
- 1/2 cup shredded (unsweetened) coconut
- 2 tablespoon freshly squeezed lemon juice
- 1 tablespoon flaxseed oil
Directions:
Put cashews, almonds, dates and carob
powder in processor to combine into
breadcrumb-like texture. Add just
enough water so that mixture combines.
Press mixture into pie plate lined with
saran wrap (cling film). Put in freezer
to set for about 5 minutes
Rinse processor.
Add to processor banana, coconut,
lemon juice and flax oil and blend till
creamy and smooth.
To serve: Lift up crust, peel of
saran wrap and put back on plate. Spread
lemon creme on base. Serve.
Serves: 2-6
Preparation time: 15 minutes
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