Monday, May 9, 2011

Avocado Lemon Pie Recipe

Okay....I will admit this recipe is really for "die-hard" vegan health nuts! It's definitely NOT your Mama's lemon pie. It is packed with lots of good stuff, however:  rich, luscious avocados and refreshing, cleansing lemons.  The crust is made of shredded coconut and Medjool dates.  Did you know Medjool dates contain more potassium than bananas? They also have vital amino acids which help with digestion and helps cure intenstinal disturbances.

 Yes, I know this is one ugly looking pie....but give it a try....if you dare!! If this recipe doesn't tempt you in the least, I won't be offended.  Hopefully you will add a couple of Medjool dates to your diet every day.  They are so good for you.  Add a few fresh lemon wedges to your water, too. Your body will thank you!



  • 1 ½ cups organic unsweetened shredded coconut
  • 2 cups organic pecans
  • 4 to 6 organic medjool dates
  • ¼ cup organic raw agave nectar


  • 1 ½ organic avocados
  • 3 tablespoons freshly squeezed lemon juice
  • ¼ cup organic raw agave nectar
  • 1 to 2 tablespoons lemon zest



  1. Combine coconut, pecans, dates, and agave in a food processor and process until the mixture looks like coarse crumbs and begins to stick together.
  2. Empty the mixture into a 9” pie plate and evenly distribute the crumbs along the bottom and up the sides. Once the crumbs are distributed, press it all in firmly with your hand until it’s all packed together.


  1. Combine avocados, lemon juice, agave, and lemon zest in a food processor and process until smooth. Then using a spoon spread the filling over the crust.  Chill the pie for about an hour before serving, then enjoy!

Cynfully Good......

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