*Remember to buy organic and avoid your food allergies when making this recipe! If you don’t yet know what your food allergies are, get them tested soon!
1 cup almond flour*
1/3 cup coconut flour*
2 Tbsp butter-flavored coconut oil
(or butter/butter substitute)
2 Tbsp coconut oil
1 Tbsp powdered xylitol
¼ tsp sea salt
½ tsp vanilla
*Any nut combination will work – this was just a combo Christy Flynn liked the taste and texture of.
Combine all ingredients in a small bowl by hand with a pastry blender. Or in a food processor (if using whole nuts), pulse until crumbly. Press into a spring-form pan or another glass pie plate.
1 1/2 cups raw cashews, soaked in water 4-6 hours, and then rinsed and drained.
2 large lemons, juiced (about 1/2 cup)
1/3 cup coconut oil, melted
1 can full-fat coconut milk (use the cream off the top of the can for a richer texture, but if it won’t separate, it will work fine as is)
¼ cup powdered xylitol
Zest of 2 large lemons
Add all ingredients to a blender and mix until very smooth. (A Vitamix or high-speed blender will work wonderfully). If it won’t come together, add a splash of coconut milk. Pour onto prepared crust. Freeze for about 1-2 hours so it sets and is easier to cut.