This recipe was born from a meeting with a nutritionist friend who introduced me to raw pastry .
Oui, oui, vous avez bien entendu ! La pâtisserie crue 😉 Pour ma part, je l’appelle plutôt la pâtisserie zéro complexe. C’est à dire sans beurre, sans œuf, « sans » sucre.
Moreover, throughout the blog, you can discover other recipes , in the section Douceurs .
At first, I admit that I was quite perplexed, especially as a big fan of Lemon Pie ! But I was so amazed that I share with you this find that will delight your taste buds without harming your butt!
For 6 persons
Sweet pie crust
- 225g almond flour (if you don't have flour, you can directly mix whole almonds)
- 100g of coconut flour or 130g of buckwheat seeds
- 120ml liquid coconut oil
- 75g of coconut sugar blossom
1 / Put all the ingredients in a blender then line the pie shell (removable base). You can also line individual silicone molds
2 / Put in the freezer while you prepare the Lemon Cream
- 180ml agave syrup
- between 100 and 150ml of lemon juice + zest (according to your taste)
- 40g cashew nuts
- 90ml oil coco nut
- 120ml water
- 1/2 teaspoon of turmeric (for color)
1 / Put the agave syrup, juice, zest, turmeric, cashews and salt in the blender. Mix everything in several times so as not to make the cashew nuts too "oily"
Add the coconut oil.
2 / In a saucepan, bring the water and agar-agar to a boil (approx. 2g)
3 / Mix the two preparations and put directly on the pie shell (s). Be careful, do this step quickly because the agar-agar freezes very quickly 😉
4 / Put in the fridge for at least 15 minutes