Mostly Raw Lemon Cream Pie
[Vegan, Gluten-Free]

• 3/4 cups pitted Sayer dates
• dash coarse sea salt
• 2 cups (reduced fat) shredded coconut
• 1 tbsp evoo
• 1/2 tsp cinnamon
• 1 tbsp chia seeds
• 1 tbsp maple  syrup (or sub agave nectar to make raw)

Part I:

• 2/3 cup fresh squeezed lemon juice
• 2 tbsp chia seeds
• 1 tbsp ground flax
• 2 cups boiling water

Part II:

• 2 tbsp agave nectar
• 3 tbsp maple syrup (or sub agave nectar to make raw)
• dash coarse sea salt
• 1/2 tsp cinnamon
• 1 tbsp of fresh lemon zest

Part III:

• flax-chia goop
• food processor mixture

Part I:

• Prepared lemon goop from part 1
• 1/2 of the thick Cream skimmed off the top of a 400ml can organic coconut milk, chilled (in fridge) at least 24 hours to separate  (I use Thai Kitchen’s Organic Full Fat, do NOT use reduced fat coconut milk)
• 1.5 tbsp maple syrup (or sub agave nectar to make raw)
• pinch coarse sea salt
• 1/2 tsp cinnamon
• 1 tsp evoo

Part II:

• 2 tbsp chia seeds

Part III:

• 4-5 tbsp liquid Creamed Coconut
• 1 squeeze lemon juice
• 1 tsp maple syrup (or sub agave nectar to make raw)