Lemon Cashew Bourbon Pie

16 servings

Ingredients

FOR CRUST:

• 1 ⅔ cups pecans and almonds
• 1 cup medjool dates, about 15
• ¾ cup shredded or flaked coconut
• 3 tablespoons coconut oil

FOR PIE FILLING:

• 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

Method

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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