Scrumptious Lemon Icebox Pie That Is Vegan & Sugar Free

Studies have found that sugar may fuel the growth of breast cancer so with that in mind if you or a loved one are in cancer treatment a sugar-free diet is recommended. Your whole family will enjoy this summertime chilled dessert while maintaining a healthy breast cancer diet. Also, use organic ingredients when possible.

Crust:

1 cup almonds
1/2 cup shredded unsweetened coconut
3/4 cup dates pitted
1/2 tsp vanilla bean powder or extract
pinch of pink salt
splash of water to help blend, if needed

Lemon Filling:

2 cans coconut milk solid cream only
1 medium zucchini peeled, grated & squeezed dry (roughly 3/4 cup)
2 Tbs lemon zest from 2 large lemons, divided
1/3 cup + 1 Tbs fresh lemon juice from 2 large lemons
1/2 cup coconut oil melted
1/2 cup pure agave
1 tsp vanilla extract
pinch of pink salt I used about 1/16 tsp
Extra lemons for zesting/slicing for garnish

To make the crust:

Pulse crust ingredients in food processor until sticky crumbles form.
Press into parchment lined 7″ springform pan.

To make the lemon filling:

Add zucchini to a food processor with 1 Tb lemon zest and blend thoroughly.
Add the remaining ingredients, except oil, and blend, scraping down the sides as needed.
Stream in melted coconut oil with the processor running.
Taste & adjust with more zest or sweetener, if needed.
Pour filling over crust.
Freeze for a about 3 hours, or until firm.
Transfer to fridge for another hour or two, to make slicing easier.
Garnish with more lemon zest, lemon slices or whipped coconut cream.
chilled, or return to the freezer for a firmer, frozen treat. (see notes)

Recipe Notes

I use a 7″ springform pan. If you use a larger pan, your pie will be shorter. Or you can double the filling.
To get the cream from canned coconut milk: refrigerate 2 cans of coconut milk overnight.

The next day, carefully open and scoop out the solid cream that has hardened at the top of the can. Reserve the liquid for a smoothie!
Always buy full-fat coconut milk for whipped cream. I like Thai Kitchen organic.
This pie can be enjoyed frozen or chilled– both are delicious!
To enjoy chilled, store in the fridge (after the initial freezing to help solidify.)
To enjoy frozen, return your pie to the freezer after slicing and store in the freezer. (Pie will last several weeks this way)
If frozen solid, just set on the counter for 15 minutes or so to soften.

This ice box pie is the perfect treat to make for summer and would be amazing with a variety of different fruits – peaches and nectarines would be amazing! I hope you all love it, and will share with all of those that you love!

Recipe adapted from http://www.PrettyPies.com

About Dawn Bradford Lange: Co-founder of Breast Cancer Yoga. Dawn is making a difference with Breast Cancer Yoga therapeutic products designed to support you emotionally and physically during breast cancer . We want to give you the attention and personal service you need so please email us at info@breastcanceryoga.com if you have questions.