Crust
- 1 1/2 C raw pecans
- 1/3 C cocoa powder
- Tbs coconut oil
- 2-3 tbs raw agave
Process/blend to a sticky dough. Press into parchment lined springform pain and place in freezer.
Filling
- 3 C raw cashews soaked in water 20 mins and rinsed.
- Juice of 3-4 lemons
- 10 drops stevia
- Tsp vanilla
- 1/2 C coconut water. I use the leftover from a full fat can of coconut water. Refrigerate overnight so the cream rises to the top. Drizzle the water slowly into the blending lemon cream to achieve the desired consistency. Save the coconut cream in fridge for the whipped topping.
Spread evenly over crust and refrigerate or freeze to set.
Thaw before serving and top with coconut whipped cream.
Coconut whipped cream
- 1-2 cans of full fat coconut milk
- Tsp vanilla
- 5 drops of stevia or 1 tsp agave
Refrigerate coconut milk overnight. Spoon the cream that rises to the top into a chilled bowl. Whip until fluffy.
deborah allison RAW 