Lemon Lavender Pie

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This is a refreshing and easy frozen dessert to serve on a warm summer day.

INGREDIENTS

Filling

  • 1/2 cup Almond or Coconut milk

  • 1 tsp Honey or Maple Syrup

  • 1/2 tsp Lavender

  • 1 Lemon (juice and zest)

  • 1 Banana

Crust

  • 1 heaping cup walnuts

  • 1 heaping cup pitted dates (if dry and stiff, soak for 10 minutes in warm water and drain well)

DIRECTIONS

Place dates in the food processor and process until small bits remain and/or it forms into a ball. Remove and set aside.

Process walnuts until a meal consistency is achieved. Add back in dates and a pinch of salt and mix to combine. When squeezed between two fingers, the crust should stick together and feel moldable. If too dry, add another date or two. If too wet, add a little almond or walnut meal.

Press into a springform pan, or an 8x8 baking dish or round cake pan lined with plastic wrap or parchment. Press until flat, going up the sides about 1/2 inch. Place in the freezer to set.

Add all filling ingredients to a blender and blend until smooth and creamy - about 1 minute. (You may need to add a little water.)

Taste and adjust seasonings as needed. Then pour into the crust and smooth with a spoon. Tap to release any air bubbles. Then cover and freeze until set - about 4-6 hours.

To serve, let thaw for 5 minutes. I like to top each slice with a bit of lemon zest, a sprinkle of lavender, and a few blueberries for good measure. Should keep in the freezer, covered, for at least 1 week.