If you are looking for a fresh, simple summer dessert this Dreamy Lemon Cream Pie is perfect for you!
This recipe has a oatmeal cashew coconut cookie crust and coconut lemon cream filling. The perfect combination of tart, sweet, cold and comforting.
This recipe is also really light and would be perfect for after a heavy meal. I could also see this recipe being used at a brunch on a sunny day.
If you enjoy lemon and coconut you will love this refreshing, simple recipe.
If you are looking for more fantastic pie or tart options check out my favorites listed below:
- No Bake Fresh Fruit Tart
- Whipped Coconut Cream & Salted Caramel Pie
- Coconut Lime Mousse Pie (Raw/Vegan)
- Chewy Salted Caramel Chocolate Fudge Pecan Tart for Two
- Healthy Double Chocolate Pudding Tart (Avocado Chocolate Pudding)
This recipe is dairy free, vegan, vegetarian, no-bake, super simple to make, high fiber and contains all-natural, whole food ingredients.
If you make this recipe or any other from the DAMY Health Blog or The Healthy Rebel App please make sure to use the hashtags #DAMYHealth & #HealthyRebel when sharing your pictures on Facebook, Pinterest and Instagram so I can enjoy your versions of my treats!
Ingredients:
- 1 Cup Raw Cashews
- 1 1/2 Cups Rolled Organic Oats
- 1 Cup Shredded Coconut
- 1 Cup Super Fresh Pitted Medjool Dates
- 1/2 tsp Cinnamon
- Dash of Sea Salt
- 2 tsp Vanilla Extract
- 2 Tbsp Coconut Oil
- *2-4 Tbsp Water
- 2 Cans of Pure Coconut Cream (Pre-refrigerated and Solidified)
- Juice of 2-3 Freshly Squeezed Lemons
- 2 tsp Vanilla Extract
- 10 Drops Liquid Stevia (or 3 Tbsp Coconut Sap, Maple Syrup or Agave)
Directions:
- Line an 8 inch baking pan with parchment paper.
- Place dry crust ingredients into your food processor and blend until flour.
- Add in wet ingredients excluding water and pulse until dates are mixed.
- Test your dough with your hand and see if it sticks together. If it doesn't, while pulsing, add 2-4 tbsp of water until it sticks together like dough.
- Press dough into your pie plate and place in the freezer for 1 hour.
- Whip coconut cream by hand or with a mixer, mixing in lemon juice, vanilla extract and sweetener.
- Remove crust from freezer and pour in coconut cream.
- Place in the refrigerator for 1-2 hours and serve (you can serve this recipe right away without refrigerating it but it will be a bit of a looser consistency).
- Store in the refrigerator.
- Tip: If you or your guests/family are sensitive to one of the crust ingredients (for example – oatmeal) you can substitute the oatmeal for another cup of nuts. If you want to remove the nuts simply use more oatmeal, etc.
DAMY Members - This recipe is a wonderful treat option.
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