*Remember to buy organic and avoid your food allergies when making this recipe! If you do not 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 Tbst powdered xylitol
¼ tsp sea salt
½ tsp vanilla
*any nut combination will work – this was just a combo I 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 other glass pie plate.
1.5 C raw cashews, soaked in water 4-6 hours, and then rinsed and drained.
2 large lemons, juiced (about 1/2 cup)
1/3 C 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 will not 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 any quality 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.