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*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.


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Disclaimer: This content is for educational purposes only. It’s not intended as a substitute for the advice provided by your Wellness Way clinic or personal physician, especially if currently taking prescription or over-the-counter medications. Pregnant women, in particular, should seek the advice of a physician before trying any herb or supplement listed on this website. Always speak with your individual clinic before adding any medication, herb, or nutritional supplement to your health protocol. Information and statements regarding dietary supplements have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease.

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