I sure am loving the spring weather here. It was 67 F today and it felt hot! What says “Spring” more than tulips?!
The warm weather inspired me to make this lemon raspberry pie!
When I was little I always loved the lemon candies, lemonade, lemon bars, etc. I love the sweet and sour balance… I love berries, pineapple, citrus and passion fruit. Basically, I like my sweet things with a bite! Therefore… I though this filling was heavenly! But if you don’t like lemon (or lemony things), well… then this might not be for you! 😛 That’s ok… because then there is more for me! 😉
Anyways, on to more important things….
not only does this recipe taste amazing it is made without refined sugar, is vegan, soy free, can be nut free and low fat. Okay… JUST TRY IT!
Recipe: (2 small tarts, to make enough for a large pie double this recipe, or better yet triple and then you get to eat the extra!) I used this pie crust!
1 c fresh almond or cashew milk (blend 1 T almond butter/or cashew butter with 1 cup water)
½ c lemon juice
4-5 large dates (start with 4 and add if it needs it)
1 t vanilla
1 T agar agar flakes
¼ c arrowroot
Blend all ingredients until smooth. Poor into a pan/pot and simmer while whisking until thick (about 3-5 mins). Immediately poor into your pie crust or dish, as it will thicken more as it cools. Note: This is more of a thick pudding texture and therefore when used in a pie will not slice perfectly. It works better in a tart!
I was in a rush, so I had to just snap a quick pic of it…
topped with coconut vanilla whipped cream!
The filling is also delicious as a pudding, or in a parfait!