LUCUMA LEMON BERRY MOUSSE PIE

LUCUMA LEMON BERRY MOUSSE PIE

Ingredients:

Crust:
  • 1 cup pecans (can substitute any portion with walnuts)
  • 1 tablespoon coconut oil
  • Sweetener, if desired
Mousse:
  • 150g tahini
  • 1/4 cup Karen Berrios Lucuma Powder
  • 1 cup mixed frozen berries (strawberries, raspberries, blackberries, blueberries and/ or blackcurrants)
  • 1 teaspoon vanilla extract
  • Juice of 1 lemon
  • 1/4 teaspoon pink salt
  • 3/4 cup purified water, more as needed

Instructions:

Crust:

Combine crust ingredients in a mini food processor and process until almost nut butter consistency. Press into the bottom of a 6" round dish and place in the fridge while you prepare the filling.

Mousse:

Combine all filling ingredients in a high speed blender and blend until smooth and well combined. Add more water or tahini as needed to achieve a texture like a thick milkshake. The mousse will firm as it cools. Pour mousse over prepared crust and refrigerate 2-3 hours until firm. Run a knife around the edge to loosen from the dish and turn out onto a clean towel then place crust-down on a serving dish. Garnish with lemon zest or powdered lucuma, as desired.

 

Courtesy of Maggie Jones @mostlyveganketo

 


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