Last weekend was my birthday! And this is what I ended up making for myself. I was hesitant to share it, because I wasn't sure if it's creamy enough, but here I am sharing it anyway. Mostly because I actually really liked it and so did the rest of my family. It has to do with the amount of time you let it defrost before serving, if you don't wait at all it has that icy texture that can happen when something has too much liquid in it, but if you wait too long it just melts. But it never gets quite as creamy as the pumpkin cheesecake that we posted last November. Even though it's not super creamy I actually liked it, it kinda felt like some ice cream-shaved ice-pie hybrid, which I know sounds kinda strange, but it tasted really good. It felt like a really great pie for the summer time, and since it was super hot last weekend it was perfect! And the lemon gives it a super subtle tangy-ness. What can I say it's a hard pie to explain.
Now if you're looking for a creamier pie you could always try replacing some of the milk with more cashews or coconut oil (if you're not allergic to it). The great thing about raw recipes is instead of remaking the whole pie you can taste test it and make adjustments as your blending the ingredients together. Just remember that after something is frozen the flavors and sweetness mellows out. So make it just a tad stronger than you'd actually like it.
1 cup walnuts
1 cup medjool dates
1 teaspoon maple syrup
In a food processor, pulse walnuts until they are finely chopped, set aside in a bowl
Combine dates and maple syrup in food processor and blend until it forms a paste
Thoroughly mix walnuts and date paste together
Evenly spread and press “crust” into the bottom of a lightly greased pie pan
Place in freezer while making the filling
Note: I used a 10 inch pie pan, but the size doesn’t matter as much since you don’t have to worry about baking the pie, it’ll just affect the thickness of the pie.