Lemon Meltaway Pie

lemon-meltaway-pie Lara Ferroni


  • 1 cup raw cashews or macadamia nuts
  • CRUST:
  • 1 cup rolled oats
  • 1/2 cup shredded unsweetened coconut
  • 1/4 cup vegetable oil or melted coconut oil
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 2 cups loosely packed frozen cauliflower, thawed completely
  • 1/3 cup melted virgin coconut oil
  • 1/4 cup plus 2 Tbsp. lemon juice
  • 1 tablespoon vanilla extract
  • 1/4 cup maple syrup
  • 1 teaspoon salt


1. In a medium bowl, cover nuts with water and soak for 6 to 8 hours. Make crust: Line bottom of an 8 1/2-inch springform pan with parchment. Combine crust ingredients in a food processor; process until fine crumbs form. Press dough into prepared pan, pressing up along sides.

2. Make filling: Drain nuts completely. Combine nuts and filling ingredients in a food processor; process until completely smooth. Transfer filling to prepared piecrust and freeze until firm, at least 3 hours.

  • Prep Time:
  • Cook Time:
  • Total Time:
  • Yield: Serves 12

Nutritional Information

Calories per serving: 234
Fat per serving: 18g
Saturated fat per serving: 9g
Cholesterol per serving: 0mg
Fiber per serving: 2g
Protein per serving: 4g
Carbohydrate per serving: 16g
Sodium per serving: 106mg
Iron per serving: 1mg
Calcium per serving: 17mg

Good to Know

This pie's secret ingredient, cauliflower, contains compounds that may lower the risk of breast and ovarian cancer.
Chocolate-Covered Katie