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Lemon Meltaway Pie

Photo: Lara Ferroni

Prep time 20 mins
Soak time 6 hrs
Freeze time 3 hrs
Yield

Serves: 12

Ingredients

  • 1 cup raw cashews or macadamia nuts
  • Crust:
  • 1 cup rolled oats
  • 1/2 cup shredded unsweetened coconut
  • 1/4 cup vegetable oil or melted coconut oil
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • Filling:
  • 2 cups loosely packed frozen cauliflower, thawed completely
  • 1/3 cup melted virgin coconut oil
  • 1/4 cup plus 2 Tbsp. lemon juice
  • 1 tablespoon vanilla extract
  • 1/4 cup maple syrup
  • 1/4 teaspoon salt

Nutrition Information

  • calories 234
  • fat 18 g
  • satfat 9 g
  • protein 4 g
  • carbohydrate 16 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 106 mg
  • calcium 17 mg

How to Make It

  1. In a medium bowl, cover nuts with water and soak for 6 to 8 hours. Make crust: Line bottom of an 8 1/2-inch springform pan with parchment. Combine crust ingredients in a food processor; process until fine crumbs form. Press dough into prepared pan, pressing up along sides.

  2. Make filling: Drain nuts completely. Combine nuts and filling ingredients in a food processor; process until completely smooth. Transfer filling to prepared piecrust and freeze until firm, at least 3 hours.

Adapted from Chocolate-Covered Katie, by Katie Higgins. Copyright 2015 by Katie Higgins. Used with permission from Grand Central Life & Style.