Raw Lemon Meringue Pie [Vegan]

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Author Bio Discover more recipes with these ingredients Raw Lemon Meringue Pie [Vegan] Ingredients You Need for Raw Lemon Meringue Pie [Vegan] Crust:Filling:‘Meringue’ How to Prepare Raw Lemon Meringue Pie [Vegan] Crust:Filling:Meringue:Assembly:

Author Bio

Wholesome snacks and meals for the win!

Koko Brill is a young, health-conscious culinary school graduate….

Koko Brill is a young, health-conscious culinary school graduate. A long-time vegetarian and frequent vegan, Koko loves to cook and bake using wholesome ingredients that benefit the body and the Earth. She enjoys growing her own food, and learning about gardening and permaculture. Koko blogs at Koko’s Kitchen and when she’s not in the kitchen she can be found running, biking, doing yoga, or enjoying a drink with friends. Read more about Koko Brill

Raw Lemon Meringue Pie [Vegan]

This pie is a citrus-y slice of summer. The coconut and lemon make such a lovely combination, and the macadamia crust is so suited to the cheery lemon flavor. Once you have your ingredients, it’s very easy to throw together- hopefully you have a high powered blender, but if not,…

See also Vegan pie enthusiasts rejoice! Here are 10 savory vegan pies and tarts that will undoubtedly become the stars of your Thanksgiving celebration:1. Butternut Squash Pie with Sage and Pumpkin Seeds2. Roasted Garlic Tart with Rosemary and Olive Oil3. Spinach, Mushroom, and Feta-Free Quiche4. Sweet Potato Pie with Maple Syrup and Pecans5. Cauliflower Steak Pie with Lemon-Tahini Sauce

I like a thin layer of this tangy lemon filling and a thick layer of this light coconut ‘meringue’. Keep in mind that the secret ingredient here is the Irish Moss Gel, and it helps this pie set up and resemble the texture of a real lemon meringue pie. It’s quite amazing! Don’t be shy with the Irish moss- the more you add, the more gelled and solid this pie will get. And don’t worry about this pie tasting like seaweed- no one would ever guess this secret ingredient.
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Ingredients You Need for Raw Lemon Meringue Pie [Vegan]

Crust:

1 1/2 cups raw macadamia nuts
1/2 cup raw cashews
1 1/2 cups raw shredded coconut
3 medjool dates, soaked briefly in warm water, just to soften
zest of one lemon

Filling:

1 cup Irish Moss Gel
1 1/4 cups lemon juice (about 7/8 lemons)
1/2 cup + 2 TBSP coconut syrup
1/4 tsp turmeric powder
A pinch of sea salt

‘Meringue’

1 cup coconut meat (usually can get this from one coconut)
1 cup coconut water
1/3 cup Irish moss gel
1/4 cup raw cashews
1/4 cup coconut syrup
1/4 cup coconut butter
1/2 tsp vanilla bean powder or seeds scraped from a vanilla bean
1/8 tsp sea salt

How to Prepare Raw Lemon Meringue Pie [Vegan]

Crust:

Combine all ingredients in food processor and pulse until mixture is crumbly and starts to stick together. Do not over process, as too much oil will be released from the nuts and you will end up with a nut butter. Press into a 9-inch spring form pan. Place in the freezer as you prepare the filling.

See also As the seasons change, so do our dietary needs. Here's a rundown of 5 key nutrients found in fall fruits and veggies that'll keep you thriving until winter.Quercetin, a flavonoid rich in apples and pears, boosts immunity by fighting off free radicals. Packed with vitamins A and C, these crunchy treats also support healthy digestion and skin.Kale's high dose of vitamin K supports bone health, while its calcium content keeps those skeletal structures strong. This superfood is the ultimate fall treat for a green thumb – or should I say, green plate!Pomegranates are the ultimate antioxidant powerhouses, bursting with vitamins C and E, potassium, and fiber. Their ellagic acid content combats chronic diseases like heart disease and cancer.In addition to being a sweet snack, persimmons deliver vitamin A and potassium for healthy vision, kidneys, and blood pressure control. Their fiber-rich pulp supports regular bowel movements and satiety.Lastly, Brussels sprouts are the ultimate cruciferous superfood, chock-full of vitamins C and K, and cancer-fighting sulforaphane. They also support detoxification and immune function – a fall favorite for any health enthusiast!SKIP

Filling:

Combine all ingredients in a high powered blender and blend thoroughly. Pour over crust and let set in the fridge up to a few hours. The mixture will be a solid gel when set.

Meringue:

Combine all ingredients in a high powered blender and blend thoroughly. Pour into a container and let set in the fridge up to several hours.

Assembly:

Top the filling with the meringue and place in the fridge again until firm. Remove from spring form pan, top with lemon slices and shredded coconut. Enjoy!