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Lemon Creme Pie With Carob Nut Crust
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Serves: 2-6
Additional information: Variation:
Substitute 1-1/2 cups broccoli florets for the celery and 1 cup quartered mushrooms for the carrots. Or you may wish to use these vegetables in addition to the celery and carrots.Enjoy!!!
Ingredients
- handful of raw cashews
- handful of raw almonds
- handful of organic dates
- 2 tablespoons carob powder
- 1 banana
- 1/2 cup shredded (unsweetened) coconut
- 2 tablespoon freshly squeezed lemon juice
- 1 tablespoon flaxseed oil
Directions
Put cashews, almonds, dates and carobpowder in processor to combine intobreadcrumb-like texture. Add justenough water so that mixture combines.Press mixture into pie plate lined withsaran wrap (cling film). Put in freezerto set for about 5 minutes
Rinse processor.
Add to processor banana, coconut,lemon juice and flax oil and blend tillcreamy and smooth.
To serve: Lift up crust, peel ofsaran wrap and put back on plate. Spreadlemon creme on base. Serve.