Bottom
2 cups almonds
1 cup dates unpitted
3 T  shredded cocos
Lemon zest from 1 lemon

Creamy Top
6 T Coconut Oil
coconut cream (it is obtained from coconut milk when placed in the refrigerator for at least 2 hours. The coconut cream is the solid part
on the top of the milk can) Lemon juice from 1 lemon or 1 ½ lemons
A pinch of turmeric for the color
Stevia or honey (½ cup or according to your taste)
½ cup almond flour made in the Vitamix dry container, you can also use almond butter.

Procedure:
Add all the ingredients of the bottom part in a food processor and blend until it has reached a thick and sticky consistency. Place the mixture on the bottom of a round pie pan with a ring (it is easier to remove after the lemon pie is ready.)

Add all the ingredients from the top in Vitamix and blend thoroughly until you have a nice smooth consistency. Add the creamy lemon top to the nutty bottom and place in the refrigerator for at least 2 hours before serving.

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