It’s my son Paul’s 8th birthday tomorrow, so we had a few of his school buddies over today to swim and celebrate! He requested that I make “the cashew pie with lemon” so he got the cashew pie with lemon! This is my go-to dessert recipe because of how easy it is to make and how delicious it is to EAT!!! I always get a million comments on how good it is so do yourself a favor and make it! You won’t be disappointed!

Crust ingredients:

• 3 cups of raw almonds
• 1 1/2 cups of unsweetened coconut flakes
• 8 medjool dates, pitted
• 1 Tbsp. water

Add almonds, dates, and coconut flakes to a food processor and process on high until everything is blended well. Add 1 tbsp. of water and pulse a few more times. Press the crust into a springform pan and set aside.

Filling ingredients:

• 2 cups of raw cashews, soaked
• 1 can of coconut milk
• 3 lemons, juiced
• 1/4 cup coconut oil
• 1/2 cup raw honey
• 1 tsp. vanilla extract
• Pinch of salt

Blend all ingredients in a blender until smooth (I use a Vitamix), using the tamper to help when needed.

Pour the filling over the pie crust, cover, and place in the freezer for at least 6 hours. I like to add a coconut whipped cream over the top and then popped it out of the springform pan and place it on a pie plate. Allow it to soften for about 20 minutes before slicing and serving! Enjoy!