Today we have absolutely wonderful lemon-chocolate pie.

At first glance, this combination seems a bit strange, but in practice, and by taste, I can assure you; it is absolutely delicious!

The pie contains only 8 dates. It does not contain flour or sugar, which makes it not just tasty and beautiful, but also healthy.

Very delicate, with a fantastic sourish flavor, which is perfectly complemented by chocolate.

In the recipe, I use fresh lemon peel.

I want to clarify that dry zest will not suit us, as it provides no refreshing effect.

The distinguishing citrus note is an excellent addition to the rich taste of cocoa powder.

I guarantee!

You’ll love it!

It melts in the mouth, is moderately sweet, and begs to be tasted.

The picture I have of the pie is not an obligatory part of it, all the layers can be simply placed by choice in the traditional order: chocolate at the bottom, lemon on top.

The choice is yours.

Ready? Set?

Let’s go cooking!

We will need: (1 average pie)

For pie crust

1 cup (250 ml.) oats

1/2 cup walnuts

2 Tbsp. sugar-free cocoa powder

8-10 large dates

1 tsp. coconut oil

1/2 tsp. lemon zest

For lemon cream:

3/4 cup cashews

Juice and peel of 1/2 lemon

3 1/2 Tbsp. (50 ml) coconut oil

4 Tbsp. agave syrup or honey

1/2 cup almond milk

For chocolate cream:

1/2 cup cashews

3 Tbsp. sugar-free cocoa powder

1/3 cup almond milk

3 Tbsp. agave or honey

Soak all the nuts for at least 3 hours and drain the water.

Lightly grind the oats and nuts.

Add cocoa powder.

Add the oil and dates.

Add the fresh lemon peel.

Pour the contents in the pan (mine is 7 in./18 cm).

Take 3/4 cup of nuts, add juice and zest of 1/2 lemon, oil, agave and milk. I strongly advise using a peel only when you are sure that your blender is powerful enough to crush the composition into the cream. My Vitamix does it perfectly. Mix until it becomes a slightly liquid and delicate cream.