KEA COOKIES VEGAN LEMON PIE

Recipe adapted from the Minimalist Baker Here’s a great tasting Vegan Lemon Pie with Kea Cookies Lemon Coconut cookies: Ingredients Crust:
  • 1 ¼  cups Kea Cookies crumbs (we used Lemon Coconut, but you can choose your favourite flavour)
  • 1/4 cup coconut oil
Filling:
  • 1 cup raw cashews, soaked for 4-6 hours (or overnight) then drained
  • 3/4 cup light or full-fat coconut milk, well shaken
  • 1/4 cup melted coconut oil
  • 3-4 large lemon (1 Tbsp zest, 1/2 cup juice)
  • 1/3 cup maple syrup
Instructions  Preheat oven to 190oC and line a standard muffin tin with 12 paper liners.
  1. Put cookies into a food processor and process until you achieve a fine meal. Then add melted coconut oil and pulse to combine.
  2. Distribute evenly among muffin tins and press down with a glass or spoon to flatten. Bake for 10 minutes or until golden brown. Remove and set aside to cool.
  3. Add all filling ingredients to a blender and blend until creamy and smooth. Taste and adjust flavour as needed, adding more lemon zest/juice for more tart, or more syrup for sweetness.
  4. Pour filling into muffin tins and tap on counter to release air bubbles. Sprinkle some lemon zest on top and loosely cover.
  5. Freeze for 2-4 hours or until firm. Remove from the freezer for 10-15 minutes to thaw before serving. Will keep covered in the freezer for up to 2 weeks, though best when fresh.
  • Difficulty: Medium
Servings: 2 yield(s)
Prep Time: 120 mins
Cook Time: 30 mins
Total Time: 150 mins
Ingredients
    Crust Ingredients
  • 1 1/4 cup Kea Cookies crumbs
  • 1/4 cup coconut oil
  • Filling Ingredients
  • 1 cup raw cashews, soaked for 4-6 hours (or overnight) then drained
  • 3/4 cup light or full-fat coconut milk, well shaken
  • 1/4 cup melted coconut oil
  • 3 or 4 large lemons (1 Tbsp zest, 1/2 cup juice)
  • 1/3 cup cup maple syrup
Instructions
  1. Preheat oven to 190oC and line a standard muffin tin with 12 paper liners. Put cookies into a food processor and process until you achieve a fine meal. Then add melted coconut oil and pulse to combine.
  2. Distribute evenly among muffin tins and press down with a glass or spoon to flatten. Bake for 10 minutes or until golden brown. Remove and set aside to cool. Add all filling ingredients to a blender and blend until creamy and smooth. Taste and adjust flavour as needed, adding more lemon zest/juice for more tart, or more syrup for sweetness.
  3. Pour filling into muffin tins and tap on counter to release air bubbles. Sprinkle some lemon zest on top and loosely cover.
  4. Freeze for 2-4 hours or until firm. Remove from the freezer for 10-15 minutes to thaw before serving. Will keep covered in the freezer for up to 2 weeks, though best when fresh.
Recipe Notes

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