No-Bake Raspberry Lemonade Pie
The Crust
- 1 ½ cups Almond flour (or shredded coconut for a nut-free version)
- ¼ cup Coconut oil (melted)
- 2 tbsp Maple syrup or honey
- Pinch of sea salt
- The Raspberry Lemon Filling
- 2 cups Raw cashews (soaked in hot water for 1 hour, then drained)
- 1 cup Fresh or frozen raspberries (thawed if frozen)
- ½ cup Fresh lemon juice
- 1 tbsp Lemon zest
- ½ cup Full-fat coconut milk (canned, creamy part only)
- ½ cup Maple syrup
- 1/3 cup Coconut oil (melted)
- 1 tsp Vanilla extract
Instructions
Prep the Base: Line the bottom of a 7 or 8-inch springform pan with parchment paper.
Make the Crust: In a medium bowl, mix the crust ingredients until it feels like wet sand. Press firmly into the bottom of the pan and set in the freezer while you prep the filling.
Blend the Filling: Place the soaked cashews, raspberries, lemon juice, zest, coconut milk, maple syrup, coconut oil, and vanilla into a high-speed blender. Blend until completely smooth and silky. This may take 2-3 minutes depending on your blender.
Set: Pour the pink filling over the crust. Smooth the top with a spatula.
Freeze: Place in the freezer for at least 4–6 hours (or overnight) to firm up.
Serve: Remove from the freezer about 15–20 minutes before serving so it softens slightly to a "cheesecake" consistency. Top with fresh raspberries and a lemon slice as seen in your photo!
Pro Tip: To get those clean slices, run a sharp knife under hot water and wipe it dry between every single cut.
 ¼ cup Coconut oil (melted) …){kind=link}
Comments
Post a Comment