In honor of Pi Day (that’s March 14 or 3.14159 for math nerds), we present this delicious twist on lemon cream pie created by Kim Capella at The Coconut Diaries. In addition to being gluten-free and vegan, this recipe is also super approachable for those new to cooking because it doesn’t involve any baking.
The crumbly, cookie-esque crust is made by combining dates, oats, shredded coconut, and water in a food processor or blender, and the lemon mixture is briefly heated on a stovetop before being poured into the crust and chilled in the refrigerator. The non-dairy coconut milk whipped cream topping adds a light and airy finishing touch. Enjoy!
Recipe and photos by Kim Capella
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