Raw Vegan Tummy-Loving Lemon Custard

I’ve always been a huge fan of lemon… mainly in desserts.

Lemon bars, lemon cake, lemon ice cream… the list goes on!

I think I got this from my mother, a serious lemon fanatic.

I’ve been craving lemon ever since the weather started getting warmer, but I didn’t want to make a huge, heavy dessert.

Part of me wanted to just suck it up and make lemon bars, but that would require a lot of work… and I just wasn’t feeling that. Ya know?

So, I grabbed a few lemons at the grocery store and headed for home.

And thus, this recipe was born.

This lemon custard is bright and flavorful, and has all the sunny spring vibes.

Plus, it takes literally 5 minutes to whip up (besides opening the coconuts).

It doesn’t need any thickeners, gums or food colorings, and somehow has an unbelievably creamy, pudding-like texture.

You can make it as lemon-y as you want. I added one lemon, but I could see myself adding another half if I was seriously craving that tart citrus flavor.

This recipe also contains prebiotic fiber AND probiotics, making it a wonderful breakfast or dessert for sensitive tummies (such as myself)!

These are totally optional, and can be left out. (They don’t affect the flavor at all if you choose to opt out of adding them.)

This custard would also be delicious topped with fresh berries or granola, but I love it by itself, topped with a little extra turmeric.

This recipe is also keto-friendly by default, but if you prefer to use a different sweetener, go for it. If you’re using a regular sweetener like honey or maple syrup, I would start with 2 tsp and work your way up from there.

If you’re making this keto like I did, keep in mind that every sugar-free sweetener is a bit different, so start off slow and continue to taste until your desired sweetness is reached.

This recipe makes 2-3 substantial servings.

Ingredients:

2 cups young Thai coconut meat
1 tbsp coconut water, plus more to blend if needed
Juice & zest of 1 lemon
1 tsp vanilla extract
5-10 drops organic stevia
1 tbsp organic erythritol (optional)
1/2 tsp turmeric powder
1 pinch sea salt
1 scoop probiotic powder (optional)
1 tbsp acacia fiber powder (optional)

Directions:

  1. Add all ingredients to a high speed blender and blend well, adding 1 teaspoon of coconut water at a time until a super thick, but smooth consistency is reached.
  2. Store covered in the fridge for up to 2 days, but best enjoyed immediately.

Enjoy! ❤

Raw Vegan Sugar-Free Cinnamon Apple Crepes with Probiotic Pecan Cream

This raw vegan dish totally highlights the amazing honeycrisp apples I found at the health food store 

It’s sweet, creamy, cinnamon-y, and the crepes are soooo tender and soft (and the best part is, I used pre-made coconut wraps to make them!)

If you’re a fan of anything sweet and breakfast-y, you’ll love these.

These crepes make the perfect dessert, as well. Especially for anyone with sugar-sensitivities! 

I myself have a very low tolerance for fructose, meaning I can’t really eat very many fruits or I’ll bloat up like nobody’s business.

If you don’t already know this, I have been dealing with Candida overgrowth in my digestive tract off and on, so fruit doesn’t sit with me so well.

The few fruits I tolerate are most types of berries, certain types of melon and apples.

Luckily, I love all those things.

While I don’t consume any fruit besides berries often, once in a while I love adding apples to raw recipes because of their amazing fiber content!

Apples actually contain a soluble fiber called “pectin”. 

Pectin helps your body detoxify, and scrubs the colon clean of old waste material.

Apples also contain loads of minerals and nutrients. They contain a surprising amount of vitamin C, and a high amount of potassium. 

Apples are made up of mostly water (like most fruits), making them very hydrating and cleansing.

This recipe is also topped with a probiotic pecan & cashew cream.

I try to add probiotics to almost every dessert recipe I make. 

Apples are also an amazing prebiotic food, meaning the good bacteria in your gut love to feed off of them.

So by adding probiotics to this recipe, you’re not only adding more friendly bacteria to your digestive tract, but also giving them a meal to keep them happy.

The probiotics are, of course, totally optional, and you’re welcome to sub the apples for any other fruit you like.

(I’m thinking a blackberry or strawberry crepe would be to die for.)

Anyway, let’s get on to the recipe.

*makes about 5 servings*

Ingredients:

Crepes:

1 package Cinnamon Coconut Wraps (Plain will work just fine if you can’t find cinnamon)

Cinnamon Apple Filling:

4 honeycrisp apples
1 tsp lemon juice
1/4 tsp vanilla bean
1/8 tsp organic monk fruit 
1 pinch sea salt 
1 tbsp coconut MCT oil or coconut oil

Probiotic Pecan Cream:

1 cup coconut water
1/4 cup raw pecans
2 cups raw cashews 
1/8 tsp vanilla bean 
1/8 tsp monk fruit 
Contents of 2 probiotic capsules
1 pinch sea salt 

Directions:

  1. Finely dice the apples and mix well with the rest of the filling ingredients.
  2. Spread evenly onto a dehydrator sheet and dehydrate at 115° for 45 minutes, or until soft.
  3. In the meantime, blend pecan cream ingredients in a high speed blender until smooth.
  4. Line 4 coconut wraps on a dehydrator sheet, and spread 1 tbsp pecan cream evenly onto the surface of each wrap. 
  5. Place wraps in the dehydrator and dehydrate at 110° for about 5-7 minutes, or until warm, soft and pliable. 
  6. Remove cinnamon apples from the dehydrator, and mix in 3-4 tbsp of the pecan cream. 
  7. Scoop 1/4 cup cinnamon apple mixture onto a wrap, and roll it up tight, like a crepe!
  8. You can dehydrate these again for a few minutes to re-warm them.
  9. Top with a dollop of pecan cream and sprinkle with chopped pecan nuts and cinnamon!

Enjoy ❤