Lemon Cashew Bourbon Pie

16 servings


  • 1 ⅔ cups pecans and almonds
  • 1 cup medjool dates, about 15
  • ¾ cup shredded or flaked coconut
  • 3 tablespoons coconut oil
  • 1 cup raw cashews, soaked two hours or overnight, drained
  • ½ cup water
  • 3 tablespoons lemon juice
  • zest of 1 lemon
  • pinch of salt
  • 3 tablespoons honey
  • 2 tablespoons bourbon (I used Sagamore Spirit Rye.)
  • 10 whole strawberries, sliced for topping


  1. For crust: Add all of the ingredients into a food processor and pulse into small bits that stick together when pinched.
  2. Grease an 8 inch by 8 inch pan with coconut oil and press crust evenly into the pan. Refrigerate for 30 minutes.
  3. For filling: In a blender combine cashews, water, lemon juice, lemon zest, salt, honey and bourbon. Blend until smooth.
  4. Pour the filling over the crust and freeze for 1-2 hours.
  5. Arrange sliced strawberries on top of pie.

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