This recipe is a light and refreshing dessert. You can decorate the top with strawberry and kiwi slices for a wonderful dessert centerpiece!
- 1 cup shredded coconut
- 1 cup macadamias
- 2 cups pitted dates
- 3 cups cashews
- ¾ cup coconut oil, melted
- ¾ cup agave nectar
- ¾ cup fresh lemon juice
- ½ cup water
- ¼ teaspoon vanilla, optional
To prepare crust:
Place all ingredients in a food processor and process until everything resembles crumbs. Press into the bottom of a spring form pan with a spoon.
To prepare the filling:
Place all ingredients into a blender (not food processor). Blend until smooth and thick, adding small amounts of water if necessary.
Pour filling ingredients over crust. Cover and freeze for 2 hours then store uncovered in the refrigerator for 2 hours. Remove the sides of the pan and serve. If not completely devoured, place leftover pie in the freezer.
Recipe submitted by Mary, San Antonio, TX
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