Cherry Lemon Pie

Posted on Posted in Recipes

Cherry Pies


You can’t go wrong with cherries. This dessert is sweet, creamy, slightly tart, and very delicious. This recipe has a number of added bonuses.


  • It’s dairy, gluten, and soy free.
  • Walnuts are full of beneficial Omega-3 fats, help the body deal with stress, and have the highest antioxidant content of any nut.
  • Pecans are high in minerals and contain ellagic acid, which protects your DNA from damage and therefore inhibits premature aging.
  • Cherries are extremely high in antioxidants, protect against certain cancers, reduce inflammation, support healthy sleep, and help to purify the blood.
  • Coconut oil promotes a healthy metabolism and protects the nervous system. It is high in lauric acid which kills off parasites and promotes clearer skin.
  • Cashews are high in protein, as well as minerals like copper, selenium, and zinc. The cashews used here are cultured to break down the fats and proteins into their essential fatty and amino acids, lowering the stress on the digestive system and enabling better absorption and elimination.
  • Probiotics support a healthy gut ecology.


Be sure to go easy on this recipe, particularly the crust. A lot of the ingredients are very high in calories, and they are not all-you-can-eat foods. Whole nuts are good for you in small amounts, but if you eat too much, you will feel sick very fast. If you are allergic to tree nuts, you can try replacing the nuts in the crust with dried coconut (or just omitting the crust) and the cashews in the filling with avocado and coconut milk (but it will be less solid, and you’ll have to play around with this).


Serves a lot of people.




½ cup Pecans, soaked overnight

½ cup Walnuts, soaked overnight

1 cup Raisins

1 tsp. Almond extract

1 tsp. Cinnamon

1 tbsp. Coconut Oil


Grind all the ingredients in a food processor until it forms a grainy, sticky dough. Line a tart pan or mold with plastic wrap and spread across to about ¼” thickness. Set in the freezer.




2 cups of Cultured Cashew mixture (recipe below)

1 cup Coconut Oil

¼ cup Lemon Juice (adjust to taste based on tartness of cashew mixture)

1 cup pitted Cherries (if using frozen, allow them to thaw and let the water drain)

½ cup Coconut Sugar (adjust to taste)

Seeds of ½ Vanilla Bean

1 tbsp. Organic Lecithin (optional, but allows this filling to hold together)

Pinch Salt


Blend all the ingredients together, except for the coconut oil and lecithin. Once it has formed a smooth batter, pour in the coconut oil and lecithin and blend until smooth. Set in the pie crust in the fridge until solid (preferable, but depending on the thickness, this can take up to a day to be fully hardened), or in the freezer until hardened.



Cultured Cashew Mixture:


4 cups raw Cashews, soaked 6-8 hours and rinsed

8 capsules of Probiotics (I use PB8)


Note: you might have to do this in smaller batches, depending on your blender. Keep this in mind and adjust accordingly.


Blend ½ cup of cashews with ¼ cup of water, until smooth. Keep adding more cashews and blend until the cashews have formed a smooth mixture. Be sure the mixture is cool before adding the probiotics. If it is cool, take the blender jar off the base, open each capsule into the mixture, and mix the contents with a spoon, by hand. Then blend with your blender.


If your mixture is thick, you can actually set it in ring molds, or whatever shape you desire (even covered in a bowl). Otherwise, carefully scrape the contents out of the blender jar and add them to a nut milk bag. Set the bag in a strainer and set the strainer into a bowl to allow any water to drain out. Place a clean weight over the nut milk bag. For this recipe, the optimal fermentation time is overnight to 12 hours, but you can ferment this mixture outside for up to 48 hours, provided that no mold forms. Once that is done, you can move this to the fridge.



Cherry Sauce:


½ cup pitted Cherries

¼ cup Coconut Nectar (or liquid sweetener of choice)


Blend lightly, retaining some chunkiness.

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