Lemon and tahini are a match made in heaven. They go together like peas and carrots… and drizzled on peas and carrots. This dynamic duo is undoubtedly the ubiquitous star in hummus and tastes great on salads and roasted vegetables. But… what about dessert?
Although this couple is usually known for complimenting savory dishes, I was eager to introduce them to some new sweet and nutty friends. Tahini and lemon, meet coconut, honey, dates, pistachios, and walnuts! I can assure you, it was love at first sight in my test kitchen. There were only hugs and no awkward handshakes involved during the making of this pie.
My Lemon Tahini Coconut Cream Pie is easy and quick to make and requires NO baking. That’s right, it’s 100% raw and pretty hard to mess up. It also won’t blow up your kitchen. All you need is a blender or food processor, pie dish, and some measuring utensils. That’s it!
This is the perfect pie to make for Mother’s Day and other special occasions. It’s very transportable (it won’t dent or fall apart easily on the way there), delicious, and looks super impressive whether you’re an amateur or seasoned baker. It’ll be gone before you know it, promise!
This pie is easy and quick to make and requires NO baking. That’s right, it’s 100% raw and pretty hard to mess up. It also won’t blow up your kitchen. All you need is a blender or food processor, pie dish, and some measuring utensils. That’s it!
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Ingredients
- 1/2 cup dates
- 1/2 cup pistachios
- 1/2 cup walnuts
- 1/2 cup shredded unsweetened coconut
- 2 tablespoons tahini
- 1 teaspoon cinnamon
- Small pinch of sea salt
- 1 (14 oz) can coconut cream (I like Trader Joe’s extra thick and rich)
- 1/2 cup lemon juice (about 4 lemons)
- 1 teaspoon lemon zest
- 2 tablespoons tahini
- 2 tablespoons honey or pure grade A maple syrup
- 4 tablespoons chia seeds
- Small pinch of sea salt
- ¼ cup unsweetened shredded coconut
- Lemon zest
Directions
- Soak dates in hot filtered water for 15-30 minutes, then drain.
- Add dates, shredded coconut, pistachios, walnuts, tahini, cinnamon, and salt to a food processor or high powered blender and blend until it forms a dough.
- Scoop out the dough into a pie dish. Spread and press the dough evenly with your fingers until it covers the bottom and sides of the dish. Cover with aluminum foil and place it in the freezer for one hour.
- Blend coconut cream, lemon juice and zest, tahini, honey, chia seeds, and salt in a food processor or high-powered blender until smooth. Remove pie dish from freezer and pour cream filling evenly over the crust. If using, garnish with shredded coconut and a touch of lemon zest.
- Carefully cover pie dish with aluminum foil and place it in freezer for 3-4 hours. Allow the pie to thaw for 10-15 minutes before serving.
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