Delicious crust, lemony filling, strawberry puree topping…..
Light and refreshing…
Gluten and dairy free…
I was so happy with how this turned out. I even got my picky eater to love it.
She couldn’t even tell the crust was made out of almonds, although she has developed quite a fondness for them lately anyway.
This may look like a lot of work but it’s definitely not! Just combine each layer in a food processor, pour and move on to next one. So easy!
- 2 Cups Raw Almonds
- 3 Tbsp Coconut Oil
- 2 Tbsp Maple Syrup
- 1/4 Tsp Cinnamon
- 5 Eggs
- 1/2 Cup Honey
- 1/4 Cup Almond Milk
- Zest & Juice of 2 Lemons
- 1 Tbsp Arrowroot Flour
- 1 Tbsp Vanilla Bean Paste
Fruit Topping Ingredients:
- 12 Strawberries
- 1 Tbsp Unflavored Gelatin
- 1 Tbsp Water
Preheat oven to 350 degrees.
In a food processor pulse together all the crust ingredients until they resemble a graham cracker crust consistency.
Pour the mixture into your pie plate and press into bottom and sides of plate until level and smooth.
Bake for 8 minutes to help set the crust.
While the crust is baking, rinse out the food processor.
Put all of the filling ingredients into the food processor and pulse together, just until well blended.
Pour filling into the prepared crust.
Bake for 25-30 minutes until filling is firm all the way through.
Once your pie is done, allow it to cool and prepare the topping.
In the food processor or blender combine the topping ingredients until it’s well mixed.
Pour topping mixture over the filling and spread to the edges.
Put the pie in the fridge for a couple hours or overnight so topping can set.
That’s it. Slice and serve!
This is dairy and gluten free as well!