The Whole Food Plant Based Cooking Show
Vegan Lemon Icebox Pie
Calories: 243kcal
Indulge in the zesty goodness of our Plant-Based Lemon Icebox Pie! This easy-to-follow recipe promises a refreshing and creamy treat that will satisfy your sweet cravings while keeping things super healthy. Packed with tangy lemon flavor, this vegan dessert is perfect for those looking for guilt-free options. Whether you're a seasoned vegan or simply exploring plant-based delights, this lemon icebox pie is a must-try! So join me as I take you through the simple steps to create this delicious masterpiece in your own kitchen!
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Equipment
Ingredients
Crust
- 1 cup rolled oats
- 1 cup shredded coconut shredded
- 1 cup deglet dates or medjool
- ½ tsp vanilla extract
- 4 tbsp water
Filling
- 2 cups silken tofu
- 2 small zucchini peeled
- 1 cup deglet dates
- ½ cup lemon juice
- ¼ cup cashews
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F.
- Add all crust ingredients except for the water to a food processor and blend until finely ground. Add 1 tablespoon of water at a time while food processor is running until the mixture starts to clump together.
- Press crust mixture into the bottom of a pie plate and 1 1.5 inches up the sides.
- Bake crust for 15 minutes.
- Add all filling ingredients to a blender and blend until smooth and silky.
- Pour filling mixture into the pie plate making sure not to go over the crust edge.
- If there is remaining filling, pour it into an airtight container and put it in the fridge. It makes a perfect pudding.
- Place pie into the fridge overnight or at least 4 hours so that it will set.
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Nutrition
Calories: 243kcal | Carbohydrates: 41g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 10mg | Potassium: 540mg | Fiber: 5g | Sugar: 26g | Vitamin A: 64IU | Vitamin C: 12mg | Calcium: 47mg | Iron: 2mg
