Coconut Lemon Pie

This is a another wonderful, guilt-free dessert. As you will see in the ingredients, I am using the TIANA Organic Raw Extra Virgin Coconut Oil again. I can't stop using it. It is really very healthy to use and consume. I just love this stuff. (I use it as a hair mask too). 

Here are the Ingredients for crust:

1 tablespoon       TIANA Organic raw virgin coconut oil

2 cups                Almonds, soaked 24-48 hours and dehydrated 20 hours

2 cups                Unsweetened shredded dried coconut     

Here are the Ingredients for filling: 

0.5 cup              Cashews or macadamia nuts, soaked 1 hour

0.5 cup              Pitted dates, soaked 20 minutes

3 cups               Young coconut pulp

4 tablespoons     Fresh lemon juice

2 tablespoons     Lemon zest

1 tablespoons     Psyllium powder

And now for the method:

1. Place the almonds in a food processor fitted with the S blade and well process. Gradually add the dried coconut and coconut oil and process until well blended. Press into a 9-inch glass pie plate.

2. Combine the coconut pulp, macadamia nuts and dates in a blender and process until smooth and thick. Add lemon juice, zest and psyllium powder and process well. Pour the filling into the prepared crust and refrigerate for 3 hours before serving.

You will be surprised with the taste combinations. It is mind-blowing. 

This is a wonderful dessert for when you want to celebrate a special occasion. And this is a special occasion, because I have just read that TIANA Organic Extra Virgin Coconut Oil has given a PLATINUM AWARD for great taste, as voted by UK consumers. How exciting.