Vegan Lemon Custard Pie
Ingredients
Crust
- 175g almond flour
- 3 pitted Medjool dates
- 3 Tbsp coconut oil
- 1 Tbsp lemon juice
- 1/2 tsp salt
Lemon custard
- 350g full fat coconut cream
- 150g maple syrup or agave
- 35g coconut oil, liquefied
- Zest of 2 large lemons
- 1 tsp vanilla bean paste
- Juice of 2 large lemons
- 1 tsp agar agar powder
- 1/2 tsp turmeric powder
Preparation
Preheat oven to 170 Celsius degrees.
Place the almond flour, dates, coconut oil, lemon juice, and salt into a food processor and pulse several times until the mixture resembles wet sand.
Press the crust mixture firmly into a lightly greased tart pan.
Poke some holes into the bottom of the crust with a fork.
Bake for 8-10 minutes until fragrant.
Remove and cool completely.
Place all the custard ingredients in a small saucepan, then add agar agar.
Heat on medium heat and bring to a brief boil.
Reduce heat and simmer for a couple of minutes or until it starts to thicken.
Remove from heat and pour into the prepared crust.
Let it cool down to room temperature.
Place in the refrigerator to set for at least 2 hours.
