I ran across the recipe for this intriguing pie in Women’s Health magazine. Though I am an avowed non-baker, I couldn’t resist trying it out. The result? Awesome-sauce!

I did tweak it a little—I made it a little heartier, a little more rich, and just a touch less healthy—but hey, it’s dessert!

I’m proud to add this to my very limited dessert repertoire, if only for the looks on my friends faces when I tell them the secret ingredient is cauliflower—after they have just taken a bite and realized how yumbolaya it is.

No-Bake Lemon and Coconut Pie

Crust:

1 cup quick cooking oats

1 cup raw unsalted cashews

1/2 cup shredded, sweetened coconut

1/4 cup melted coconut oil

1 t/l sugar

1/4 tsp salt

Combine crust ingredients in a food processor and process until crumbles form. Press dough in an 8 1/2 pie pan, pressing it up along the sides as you go.

Filling:

1 cup raw unsalted cashews

2 cups loosely packed frozen cauliflower, thawed completely

1/3 cup melted coconut oil

1/4 cup plus 2 t/l fresh lemon juice

1 t/l vanilla extract

1/4 cup maple syrup

1/4 tsp salt

Combine all ingredients in a food processor and process until completely smooth. Pour filling into pie crust, cover and freeze at least three hours. Garnish with fresh berries (any kind—I love it with raspberries, or you can try a mix) and fresh mint if desired. Other garnish ideas include shaved dark chocolate and candied lemon rind.

Enjoy!

 

Author: Erica Leibrandt

Editor: Emily Bartran

Photo: Author’s Own